Name: Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 150g Sweet Potato, cubed; 2 cups Baby Spinach; 1/2 medium Avocado; 1 tsp Ghee; 1/2 cup Fresh Blueberries

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Fluffy scrambled eggs paired with garlicky sautéed spinach and roasted sweet potato cubes, topped with buttery avocado slices.

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NUTRITION

Protein

25.6g

Fat

30.9g

Carbs

52.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

150g Sweet Potato, cubed

2 cups Baby Spinach

1/2 medium Avocado

1 tsp Ghee

1/2 cup Fresh Blueberries

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with a tiny drizzle of avocado oil and sea salt, then roast for 20-25 minutes until tender and golden.
3
Heat a non-stick skillet over medium heat with half of the ghee and sauté the spinach until just wilted, then remove from the pan.
4
In a small bowl, whisk the eggs thoroughly with a pinch of salt and pepper.
5
Add the remaining ghee to the skillet and pour in the eggs, stirring gently with a spatula until they are soft and fluffy.
6
Plate the scrambled eggs alongside the roasted sweet potatoes and sautéed spinach.
7
Top the dish with fresh avocado slices and serve with the blueberries on the side for a hit of antioxidants.