Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Start your day with this bright and nutrient-packed scramble featuring delicate egg whites, a whole egg, and fresh spinach lightly sautéed in olive oil. Complemented by a side of perfectly roasted sweet potato, each bite delivers a satisfying balance of flavor and texture. A sprinkle of reduced-fat feta cheese adds a hint of creaminess that elevates this wholesome, energizing breakfast.

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NUTRITION

350kcal
Protein
23.7g
Fat
15.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1 large whole egg (50g)

1 cup fresh spinach (30g)

1/4 cup reduced-fat feta cheese (38g)

1 tsp olive oil for scramble (4.5g)

1 small sweet potato (130g)

1 tsp olive oil for roasting (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and pat dry. Prick lightly with a fork and drizzle with 1 tsp olive oil. Place on a baking sheet and roast for about 25-30 minutes, or until tender.

  • 2

    In the meantime, pour 3 egg whites and 1 whole egg into a bowl and whisk until combined.

  • 3

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until it begins to wilt, about 1-2 minutes.

  • 4

    Pour in the egg mixture. Gently stir as it cooks to form a soft scramble. When the eggs are nearly set, sprinkle in the reduced-fat feta cheese and continue stirring until the eggs are fully cooked but still moist.

  • 5

    Plate the egg scramble alongside the roasted sweet potato and serve immediately.

Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Start your day with this bright and nutrient-packed scramble featuring delicate egg whites, a whole egg, and fresh spinach lightly sautéed in olive oil. Complemented by a side of perfectly roasted sweet potato, each bite delivers a satisfying balance of flavor and texture. A sprinkle of reduced-fat feta cheese adds a hint of creaminess that elevates this wholesome, energizing breakfast.

NUTRITION

350kcal
Protein
23.7g
Fat
15.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1 large whole egg (50g)

1 cup fresh spinach (30g)

1/4 cup reduced-fat feta cheese (38g)

1 tsp olive oil for scramble (4.5g)

1 small sweet potato (130g)

1 tsp olive oil for roasting (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and pat dry. Prick lightly with a fork and drizzle with 1 tsp olive oil. Place on a baking sheet and roast for about 25-30 minutes, or until tender.

  • 2

    In the meantime, pour 3 egg whites and 1 whole egg into a bowl and whisk until combined.

  • 3

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until it begins to wilt, about 1-2 minutes.

  • 4

    Pour in the egg mixture. Gently stir as it cooks to form a soft scramble. When the eggs are nearly set, sprinkle in the reduced-fat feta cheese and continue stirring until the eggs are fully cooked but still moist.

  • 5

    Plate the egg scramble alongside the roasted sweet potato and serve immediately.