Name: Hearty Scrambled Eggs with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup yukon gold potato; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp garlic powder; 2 large eggs; 1 cup liquid egg whites; 0.25 tsp black pepper; 1 cup fresh baby spinach; 1 oz feta cheese

Hearty Scrambled Eggs with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Potatoes

Oven-roasted Yukon Gold potatoes paired with protein-packed scrambled eggs and wilted spinach, topped with tangy feta for a savory and satisfying breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.0g

Fat

22.1g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup yukon gold potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp garlic powder

2 large eggs

1 cup liquid egg whites

0.25 tsp black pepper

1 cup fresh baby spinach

1 oz feta cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced potatoes with olive oil, sea salt, and garlic powder until evenly coated.
3
Spread potatoes on the baking sheet and roast for 20 minutes until the edges are golden and crispy.
4
In a medium bowl, whisk together the whole eggs, liquid egg whites, and black pepper.
5
Heat a non-stick skillet over medium heat and pour in the egg mixture.
6
Allow the eggs to set slightly, then gently fold in the fresh baby spinach, cooking until the eggs are fluffy and the spinach is wilted.
7
Serve the scramble immediately alongside the roasted potatoes and sprinkle with the crumbled feta cheese.