Egg White and 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 and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet filling breakfast featuring a fluffy egg white scramble gently folded with fresh spinach, complemented by savory roasted sweet potatoes and a crisp slice of whole wheat toast. A hint of olive oil adds richness, making this meal as satisfying as it is balanced.

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NUTRITION

349kcal
Protein
25.9g
Fat
6.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

1 cup fresh spinach

150 grams sweet potatoes

1 slice whole wheat bread

1 tsp olive oil

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PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with 1 teaspoon olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the 5 egg whites and gently scramble until they begin to set.

  • 4

    Fold in the fresh spinach and continue to cook until the scramble is fully set and the spinach has wilted, about 2-3 minutes.

  • 5

    Toast the whole wheat bread slice until it's lightly crisp.

  • 6

    Plate the egg white and spinach scramble alongside the roasted sweet potatoes and toast. Season with additional salt and pepper if desired, and enjoy your balanced breakfast.

Egg White and 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 and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a light yet filling breakfast featuring a fluffy egg white scramble gently folded with fresh spinach, complemented by savory roasted sweet potatoes and a crisp slice of whole wheat toast. A hint of olive oil adds richness, making this meal as satisfying as it is balanced.

NUTRITION

349kcal
Protein
25.9g
Fat
6.1g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

1 cup fresh spinach

150 grams sweet potatoes

1 slice whole wheat bread

1 tsp olive oil

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with 1 teaspoon olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the 5 egg whites and gently scramble until they begin to set.

  • 4

    Fold in the fresh spinach and continue to cook until the scramble is fully set and the spinach has wilted, about 2-3 minutes.

  • 5

    Toast the whole wheat bread slice until it's lightly crisp.

  • 6

    Plate the egg white and spinach scramble alongside the roasted sweet potatoes and toast. Season with additional salt and pepper if desired, and enjoy your balanced breakfast.