Name: Scrambled Eggs with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups sweet potato; 1 tsp extra virgin olive oil; 1 large egg; 1.25 cups liquid egg whites; 1 cup fresh baby spinach; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Scrambled Eggs with Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

Roasted sweet potato cubes tossed with fluffy scrambled eggs and fresh spinach for a vibrant, nutrient-dense breakfast.

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NUTRITION

Protein

46.9g

Fat

10.1g

Carbs

50.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups sweet potato

1 tsp extra virgin olive oil

1 large egg

1.25 cups liquid egg whites

1 cup fresh baby spinach

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Peel and dice the sweet potato into small half-inch cubes.
3
Toss sweet potato cubes with olive oil, sea salt, and garlic powder on the baking sheet.
4
Roast for 20 minutes until tender and slightly caramelized on the edges.
5
In a medium bowl, whisk together the whole egg, egg whites, and black pepper.
6
Heat a non-stick skillet over medium heat and pour in the egg mixture.
7
Gently fold the eggs with a spatula until they begin to set, then add the fresh spinach.
8
Continue cooking until spinach is wilted and eggs are fluffy.
9
Stir in the roasted sweet potatoes and nutritional yeast before serving warm.