Name: Egg and Spinach Scramble with Roasted Sweet Potatoes and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Liquid Egg Whites; 1 1/4 cups Cubed Sweet Potato; 2 cups Fresh Spinach; 1/4 cup Nonfat Greek Yogurt; 1 tsp Olive Oil

Egg and Spinach Scramble with Roasted Sweet Potatoes and Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potatoes and Greek Yogurt

Pan-scrambled eggs and wilted spinach served with oven-roasted sweet potato cubes and a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

29.4g

Fat

15.1g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1 1/4 cups Cubed Sweet Potato

2 cups Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp 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 cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender.
3
In a medium bowl, whisk together the whole eggs and egg whites until well combined.
4
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
5
Lower the heat slightly, pour in the egg mixture, and gently scramble with the spinach until the eggs are fluffy and set.
6
Transfer the scramble and roasted sweet potatoes to a plate and finish with a dollop of Greek yogurt for a creamy touch.