Egg and Spinach Scramble with Roasted Sweet Potato

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

Egg and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato

Fluffy eggs scrambled with fresh spinach and served alongside oven-roasted sweet potato cubes finished with a touch of caramelized sweetness.

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NUTRITION

383kcal
Protein
29.2g
Fat
14.2g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Liquid Egg Whites

150 grams Sweet Potato

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small, uniform cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast for 20-22 minutes until the potatoes are tender and golden brown.

  • 5

    While the potatoes roast, whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-low heat.

  • 7

    Add the fresh spinach to the skillet and sauté for 1 minute until just wilted.

  • 8

    Pour the egg mixture into the skillet and scramble gently with a spatula until the eggs are just set but still moist.

  • 9

    Serve the spinach scramble immediately alongside the roasted sweet potatoes.

Egg and Spinach Scramble with Roasted Sweet Potato

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

Egg and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato

Fluffy eggs scrambled with fresh spinach and served alongside oven-roasted sweet potato cubes finished with a touch of caramelized sweetness.

NUTRITION

383kcal
Protein
29.2g
Fat
14.2g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Liquid Egg Whites

150 grams Sweet Potato

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small, uniform cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast for 20-22 minutes until the potatoes are tender and golden brown.

  • 5

    While the potatoes roast, whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-low heat.

  • 7

    Add the fresh spinach to the skillet and sauté for 1 minute until just wilted.

  • 8

    Pour the egg mixture into the skillet and scramble gently with a spatula until the eggs are just set but still moist.

  • 9

    Serve the spinach scramble immediately alongside the roasted sweet potatoes.