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

A vibrant, protein-packed breakfast featuring a light egg white scramble combined with fresh spinach served alongside perfectly roasted sweet potato cubes. This dish offers a satisfying blend of savory and subtly sweet flavors, making it a bright start to your day.

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NUTRITION

351kcal
Protein
28.2g
Fat
14.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (approx 231g)

1 cup fresh spinach (30g)

1 medium sweet potato (114g)

1 tablespoon olive oil (14g)

Pinch of salt

Dash of black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the sweet potato.

  • 2

    Peel and dice the medium sweet potato into cubes. Toss the cubes with olive oil, a pinch of salt, and a dash of black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat.

  • 5

    Add the egg whites to the skillet and gently scramble them, stirring continuously until they start to set.

  • 6

    Add the fresh spinach to the skillet and continue to cook until the spinach is wilted and the egg whites are fully cooked.

  • 7

    Season with a pinch of salt and a dash of black pepper to taste.

  • 8

    Plate the egg white and spinach scramble alongside the roasted sweet potato cubes and serve warm.

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

A vibrant, protein-packed breakfast featuring a light egg white scramble combined with fresh spinach served alongside perfectly roasted sweet potato cubes. This dish offers a satisfying blend of savory and subtly sweet flavors, making it a bright start to your day.

NUTRITION

351kcal
Protein
28.2g
Fat
14.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (approx 231g)

1 cup fresh spinach (30g)

1 medium sweet potato (114g)

1 tablespoon olive oil (14g)

Pinch of salt

Dash of black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the sweet potato.

  • 2

    Peel and dice the medium sweet potato into cubes. Toss the cubes with olive oil, a pinch of salt, and a dash of black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat.

  • 5

    Add the egg whites to the skillet and gently scramble them, stirring continuously until they start to set.

  • 6

    Add the fresh spinach to the skillet and continue to cook until the spinach is wilted and the egg whites are fully cooked.

  • 7

    Season with a pinch of salt and a dash of black pepper to taste.

  • 8

    Plate the egg white and spinach scramble alongside the roasted sweet potato cubes and serve warm.