Scrambled Eggs with Roasted Potatoes and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Pan-scrambled eggs with baby spinach and oven-roasted red potatoes, finished with a savory golden crunch.

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NUTRITION

196kcal
Protein
13.6g
Fat
9.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

46 grams Egg Whites

75 grams Red Potato, diced

1 cup Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced red potatoes with olive oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and develop a golden crunch.

  • 4

    While potatoes roast, whisk the whole egg and egg whites together in a small bowl.

  • 5

    Heat a non-stick skillet over medium-low heat and add the spinach, stirring until just wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach and scramble gently until fluffy and cooked through.

  • 7

    Plate the scrambled eggs and spinach immediately alongside the warm roasted potatoes.

Scrambled Eggs with Roasted Potatoes and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Pan-scrambled eggs with baby spinach and oven-roasted red potatoes, finished with a savory golden crunch.

NUTRITION

196kcal
Protein
13.6g
Fat
9.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

46 grams Egg Whites

75 grams Red Potato, diced

1 cup Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced red potatoes with olive oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and develop a golden crunch.

  • 4

    While potatoes roast, whisk the whole egg and egg whites together in a small bowl.

  • 5

    Heat a non-stick skillet over medium-low heat and add the spinach, stirring until just wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach and scramble gently until fluffy and cooked through.

  • 7

    Plate the scrambled eggs and spinach immediately alongside the warm roasted potatoes.