Name: Scrambled Eggs with Roasted Potatoes and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200 grams Red Potatoes; 2 large Eggs; 100 grams Liquid Egg Whites; 2 cups Fresh Spinach; 1 teaspoon Extra Virgin Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Spinach

Soft scrambled eggs served alongside herb-roasted red potatoes and wilted spinach, finished with a pinch of flaky sea salt.

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NUTRITION

Protein

29g

Fat

14.6g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

200 grams Red Potatoes

2 large Eggs

100 grams Liquid Egg Whites

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the red potatoes into small cubes and toss them with half the olive oil, salt, and pepper.
3
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crisp.
4
In a bowl, whisk the whole eggs and egg whites together until well combined.
5
Heat the remaining oil in a non-stick skillet over medium heat and sauté the spinach until wilted.
6
Pour the egg mixture into the skillet and cook, stirring gently until the eggs are soft and fluffy.
7
Serve the scrambled eggs immediately alongside the hot roasted potatoes.