Scrambled Eggs with Spinach and Sweet Potato Hash

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

Scrambled Eggs with Spinach and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Sweet Potato Hash

Pan-seared sweet potato cubes and wilted spinach served alongside fluffy scrambled eggs, seasoned perfectly for a satisfying and toasted finish.

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NUTRITION

359kcal
Protein
22.7g
Fat
14.3g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

150g Sweet Potato, cubed

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

2 tbsp Red Onion, diced

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PREPARATION

  • 1

    Peel the sweet potato and cut into small 1/2-inch cubes to ensure they cook quickly.

  • 2

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 3

    Add the cubed sweet potatoes and diced red onion to the skillet, cooking for 8-10 minutes until the potatoes are tender and golden brown.

  • 4

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

  • 5

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

  • 6

    Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 7

    Gently stir the eggs with a spatula until they are softly scrambled and fully set.

  • 8

    Season with a pinch of sea salt and black pepper before serving hot.

Scrambled Eggs with Spinach and Sweet Potato Hash

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

Scrambled Eggs with Spinach and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Sweet Potato Hash

Pan-seared sweet potato cubes and wilted spinach served alongside fluffy scrambled eggs, seasoned perfectly for a satisfying and toasted finish.

NUTRITION

359kcal
Protein
22.7g
Fat
14.3g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

150g Sweet Potato, cubed

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

2 tbsp Red Onion, diced

PREPARATION

  • 1

    Peel the sweet potato and cut into small 1/2-inch cubes to ensure they cook quickly.

  • 2

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 3

    Add the cubed sweet potatoes and diced red onion to the skillet, cooking for 8-10 minutes until the potatoes are tender and golden brown.

  • 4

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

  • 5

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

  • 6

    Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

  • 7

    Gently stir the eggs with a spatula until they are softly scrambled and fully set.

  • 8

    Season with a pinch of sea salt and black pepper before serving hot.