Scrambled Eggs with Roasted Fingerling Potatoes and Sautéed Spinach

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

Scrambled Eggs with Roasted Fingerling Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Fingerling Potatoes and Sautéed Spinach

Soft-scrambled eggs paired with herb-roasted fingerling potatoes and wilted baby spinach, finished with a sprinkle of salty, crumbled feta.

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NUTRITION

474kcal
Protein
27.9g
Fat
24.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Fingerling Potatoes

2 Large Eggs

80g Liquid Egg Whites

60g Fresh Baby Spinach

50g Cherry Tomatoes

12g Extra Virgin Olive Oil

10g Feta Cheese

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PREPARATION

  • 1

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

  • 2

    Halve the fingerling potatoes and toss them with half of the olive oil, salt, pepper, and a pinch of dried oregano.

  • 3

    Roast the potatoes for 20-25 minutes until the edges are golden and crisp.

  • 4

    While potatoes roast, heat the remaining oil in a non-stick skillet over medium heat and sauté the spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are soft.

  • 5

    Whisk the whole eggs and egg whites together in a bowl with a small pinch of sea salt.

  • 6

    Lower the skillet heat to medium-low, pour in the egg mixture, and stir gently with a spatula until soft curds form.

  • 7

    Plate the scrambled eggs alongside the roasted potatoes and sautéed vegetables, then finish with a sprinkle of crumbled feta.

Scrambled Eggs with Roasted Fingerling Potatoes and Sautéed Spinach

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

Scrambled Eggs with Roasted Fingerling Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Fingerling Potatoes and Sautéed Spinach

Soft-scrambled eggs paired with herb-roasted fingerling potatoes and wilted baby spinach, finished with a sprinkle of salty, crumbled feta.

NUTRITION

474kcal
Protein
27.9g
Fat
24.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Fingerling Potatoes

2 Large Eggs

80g Liquid Egg Whites

60g Fresh Baby Spinach

50g Cherry Tomatoes

12g Extra Virgin Olive Oil

10g Feta Cheese

PREPARATION

  • 1

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

  • 2

    Halve the fingerling potatoes and toss them with half of the olive oil, salt, pepper, and a pinch of dried oregano.

  • 3

    Roast the potatoes for 20-25 minutes until the edges are golden and crisp.

  • 4

    While potatoes roast, heat the remaining oil in a non-stick skillet over medium heat and sauté the spinach and halved cherry tomatoes until the spinach is wilted and tomatoes are soft.

  • 5

    Whisk the whole eggs and egg whites together in a bowl with a small pinch of sea salt.

  • 6

    Lower the skillet heat to medium-low, pour in the egg mixture, and stir gently with a spatula until soft curds form.

  • 7

    Plate the scrambled eggs alongside the roasted potatoes and sautéed vegetables, then finish with a sprinkle of crumbled feta.