Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Soft, velvety scrambled eggs served alongside garlicky sautéed spinach and golden roasted sweet potato cubes for a satisfying start to your morning.

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NUTRITION

467kcal
Protein
30g
Fat
24g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Liquid Egg Whites

140 grams Sweet Potato

2 cups Fresh Spinach

1 tablespoon Avocado Oil

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, toss with half the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

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

  • 4

    Heat a non-stick skillet over medium heat, add a splash of water, and sauté the spinach with garlic powder until wilted, then remove and set aside.

  • 5

    Wipe the skillet dry, add the remaining avocado oil over low heat, and pour in the egg mixture.

  • 6

    Stir the eggs continuously with a spatula using a low-and-slow method until they are soft, creamy, and just set.

  • 7

    Plate the velvety eggs with the roasted sweet potatoes and sautéed spinach, seasoning with fresh black pepper to taste.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato

Soft, velvety scrambled eggs served alongside garlicky sautéed spinach and golden roasted sweet potato cubes for a satisfying start to your morning.

NUTRITION

467kcal
Protein
30g
Fat
24g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Liquid Egg Whites

140 grams Sweet Potato

2 cups Fresh Spinach

1 tablespoon Avocado Oil

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, toss with half the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

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

  • 4

    Heat a non-stick skillet over medium heat, add a splash of water, and sauté the spinach with garlic powder until wilted, then remove and set aside.

  • 5

    Wipe the skillet dry, add the remaining avocado oil over low heat, and pour in the egg mixture.

  • 6

    Stir the eggs continuously with a spatula using a low-and-slow method until they are soft, creamy, and just set.

  • 7

    Plate the velvety eggs with the roasted sweet potatoes and sautéed spinach, seasoning with fresh black pepper to taste.