Egg White Spinach Scramble with Roasted Sweet Potatoes

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

Egg White Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potatoes

Start your day with a vibrant, protein-paced scramble complemented by naturally sweet roasted potatoes and a crisp whole grain toast. The combination of tender egg whites, fresh spinach, sliced mushrooms, and creamy avocado creates a delightful interplay of textures and flavors in this energizing breakfast.

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NUTRITION

371kcal
Protein
19.8g
Fat
14.8g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 cup fresh spinach

1 medium baked sweet potato (diced)

2 teaspoons olive oil

1/2 cup sliced white mushrooms

1/4 portion avocado

1 slice whole grain bread

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes, toss with olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes were roasting, heat a non-stick skillet over medium heat. Add the egg whites along with a handful of fresh spinach and sliced mushrooms.

  • 4

    Cook gently, stirring occasionally, until the egg whites are set and the spinach has wilted, about 3-4 minutes.

  • 5

    Once cooked, plate the scramble alongside the roasted sweet potato cubes. Top with slices of avocado.

  • 6

    Serve with a toasted slice of whole grain bread on the side for a balanced, satisfying breakfast.

Egg White Spinach Scramble with Roasted Sweet Potatoes

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

Egg White Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potatoes

Start your day with a vibrant, protein-paced scramble complemented by naturally sweet roasted potatoes and a crisp whole grain toast. The combination of tender egg whites, fresh spinach, sliced mushrooms, and creamy avocado creates a delightful interplay of textures and flavors in this energizing breakfast.

NUTRITION

371kcal
Protein
19.8g
Fat
14.8g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

1 cup fresh spinach

1 medium baked sweet potato (diced)

2 teaspoons olive oil

1/2 cup sliced white mushrooms

1/4 portion avocado

1 slice whole grain bread

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes, toss with olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes were roasting, heat a non-stick skillet over medium heat. Add the egg whites along with a handful of fresh spinach and sliced mushrooms.

  • 4

    Cook gently, stirring occasionally, until the egg whites are set and the spinach has wilted, about 3-4 minutes.

  • 5

    Once cooked, plate the scramble alongside the roasted sweet potato cubes. Top with slices of avocado.

  • 6

    Serve with a toasted slice of whole grain bread on the side for a balanced, satisfying breakfast.