Scrambled Eggs with Roasted Potatoes and Spinach

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

Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Fluffy scrambled eggs folded with fresh spinach, served alongside golden oven-roasted potato cubes seasoned with a touch of garlic and herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

318kcal
Protein
26.2g
Fat
14.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.4 cup Liquid Egg Whites

100g Red Potato, cubed

1 cup Fresh Spinach

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with olive oil, salt, pepper, and a pinch of garlic powder.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crisp.

  • 4

    In a small bowl, whisk together the whole eggs and liquid egg whites until smooth.

  • 5

    Heat a non-stick skillet over medium heat and add the spinach, sautéing for 1 minute until wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach and cook, stirring occasionally, until the eggs are set and fluffy.

  • 7

    Serve the spinach scrambles immediately alongside the hot roasted potatoes.

Scrambled Eggs with Roasted Potatoes and Spinach

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

Scrambled Eggs with Roasted Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Fluffy scrambled eggs folded with fresh spinach, served alongside golden oven-roasted potato cubes seasoned with a touch of garlic and herbs.

NUTRITION

318kcal
Protein
26.2g
Fat
14.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.4 cup Liquid Egg Whites

100g Red Potato, cubed

1 cup Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with olive oil, salt, pepper, and a pinch of garlic powder.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crisp.

  • 4

    In a small bowl, whisk together the whole eggs and liquid egg whites until smooth.

  • 5

    Heat a non-stick skillet over medium heat and add the spinach, sautéing for 1 minute until wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach and cook, stirring occasionally, until the eggs are set and fluffy.

  • 7

    Serve the spinach scrambles immediately alongside the hot roasted potatoes.