Scrambled Eggs with Roasted Potatoes and Steamed Broccoli

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

Scrambled Eggs with Roasted Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Steamed Broccoli

Fluffy scrambled eggs served with crispy oven-roasted potato cubes and tender steamed broccoli florets, finished with a pinch of flaky sea salt.

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NUTRITION

414kcal
Protein
33.1g
Fat
15g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

150g Yellow Potato, cubed

150g Broccoli florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed potatoes with olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 4

    While potatoes roast, place broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.

  • 5

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 6

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 7

    Cook the eggs, stirring gently with a spatula, until they are set and fluffy.

  • 8

    Plate the scrambled eggs alongside the roasted potatoes and steamed broccoli, seasoning with fresh cracked black pepper to taste.

Scrambled Eggs with Roasted Potatoes and Steamed Broccoli

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

Scrambled Eggs with Roasted Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Steamed Broccoli

Fluffy scrambled eggs served with crispy oven-roasted potato cubes and tender steamed broccoli florets, finished with a pinch of flaky sea salt.

NUTRITION

414kcal
Protein
33.1g
Fat
15g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

150g Yellow Potato, cubed

150g Broccoli florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed potatoes with olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 4

    While potatoes roast, place broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.

  • 5

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 6

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 7

    Cook the eggs, stirring gently with a spatula, until they are set and fluffy.

  • 8

    Plate the scrambled eggs alongside the roasted potatoes and steamed broccoli, seasoning with fresh cracked black pepper to taste.