Egg White and Spinach Scramble with Roasted Sweet Potato

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

Egg White and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Savor a light yet satisfying breakfast featuring a delicate egg white and spinach scramble paired with crispy roasted sweet potato cubes and a subtle avocado drizzle. This dish delivers a burst of natural flavors and textures, starting with the fluffy scramble, the tender roasted sweet potato, and a creamy, refreshing hint of avocado.

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NUTRITION

307kcal
Protein
20.5g
Fat
17.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1 cup raw spinach

1/2 small sweet potato

3 teaspoons olive oil

1/8 medium avocado

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small, even cubes.

  • 2

    Toss the sweet potato cubes in 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly crispy.

  • 3

    Meanwhile, whisk the 5 egg whites in a bowl and season with a pinch of salt and pepper. Add in the spinach and stir briefly.

  • 4

    In a non-stick skillet, heat the remaining teaspoon of olive oil over medium heat. Pour in the egg white and spinach mixture, stirring gently until the scramble is softly set, about 3-4 minutes.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes. Top the scramble with a drizzle of mashed 1/8 of a medium avocado or serve it on the side.

  • 6

    Serve immediately and enjoy your balanced, flavorful breakfast.

Egg White and Spinach Scramble with Roasted Sweet Potato

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

Egg White and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Savor a light yet satisfying breakfast featuring a delicate egg white and spinach scramble paired with crispy roasted sweet potato cubes and a subtle avocado drizzle. This dish delivers a burst of natural flavors and textures, starting with the fluffy scramble, the tender roasted sweet potato, and a creamy, refreshing hint of avocado.

NUTRITION

307kcal
Protein
20.5g
Fat
17.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1 cup raw spinach

1/2 small sweet potato

3 teaspoons olive oil

1/8 medium avocado

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small, even cubes.

  • 2

    Toss the sweet potato cubes in 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly crispy.

  • 3

    Meanwhile, whisk the 5 egg whites in a bowl and season with a pinch of salt and pepper. Add in the spinach and stir briefly.

  • 4

    In a non-stick skillet, heat the remaining teaspoon of olive oil over medium heat. Pour in the egg white and spinach mixture, stirring gently until the scramble is softly set, about 3-4 minutes.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes. Top the scramble with a drizzle of mashed 1/8 of a medium avocado or serve it on the side.

  • 6

    Serve immediately and enjoy your balanced, flavorful breakfast.