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 light yet satisfying breakfast featuring a fluffy egg white and spinach scramble paired with crispy roasted sweet potatoes and a slice of toasted whole-grain bread. Enjoy the perfect balance of savory, sweet, and a touch of healthy olive oil for a nourishing start to your day.

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NUTRITION

378kcal
Protein
21.6g
Fat
15.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 fluid egg whites (approx 120g)

1 cup fresh spinach (30g)

1 medium sweet potato (114g)

1 tablespoon extra virgin olive oil (13.5g)

1 slice whole-grain bread (28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss with half of the olive oil, a pinch of salt, and any preferred herbs.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly crispy, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Pour in the egg whites and add the fresh spinach. Cook gently, stirring occasionally, until the egg whites are set and the spinach is wilted.

  • 6

    Toast the whole-grain bread until golden brown.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes and serve with the toast on the side.

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 light yet satisfying breakfast featuring a fluffy egg white and spinach scramble paired with crispy roasted sweet potatoes and a slice of toasted whole-grain bread. Enjoy the perfect balance of savory, sweet, and a touch of healthy olive oil for a nourishing start to your day.

NUTRITION

378kcal
Protein
21.6g
Fat
15.5g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 fluid egg whites (approx 120g)

1 cup fresh spinach (30g)

1 medium sweet potato (114g)

1 tablespoon extra virgin olive oil (13.5g)

1 slice whole-grain bread (28g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss with half of the olive oil, a pinch of salt, and any preferred herbs.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly crispy, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Pour in the egg whites and add the fresh spinach. Cook gently, stirring occasionally, until the egg whites are set and the spinach is wilted.

  • 6

    Toast the whole-grain bread until golden brown.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes and serve with the toast on the side.