Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Soft-scrambled eggs folded with wilted baby spinach, served alongside golden roasted sweet potato cubes for a satisfying breakfast with a hint of caramelized sweetness.

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NUTRITION

352kcal
Protein
16.4g
Fat
18.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1 cup cubed Sweet Potato

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and golden brown.

  • 4

    While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set aside.

  • 6

    In a small bowl, whisk the eggs with the remaining salt and pepper.

  • 7

    Lower the skillet heat to medium-low, pour in the eggs, and stir gently with a spatula until soft curds form.

  • 8

    Fold the sautéed spinach back into the eggs just before they finish cooking.

  • 9

    Plate the scrambled eggs alongside the roasted sweet potatoes and serve immediately.

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Soft-scrambled eggs folded with wilted baby spinach, served alongside golden roasted sweet potato cubes for a satisfying breakfast with a hint of caramelized sweetness.

NUTRITION

352kcal
Protein
16.4g
Fat
18.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1 cup cubed Sweet Potato

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and golden brown.

  • 4

    While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set aside.

  • 6

    In a small bowl, whisk the eggs with the remaining salt and pepper.

  • 7

    Lower the skillet heat to medium-low, pour in the eggs, and stir gently with a spatula until soft curds form.

  • 8

    Fold the sautéed spinach back into the eggs just before they finish cooking.

  • 9

    Plate the scrambled eggs alongside the roasted sweet potatoes and serve immediately.