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

Savor a nourishing breakfast featuring a fluffy egg white scramble with fresh spinach paired alongside perfectly roasted sweet potatoes. The natural sweetness of the potatoes balances the light, protein-packed scramble, offering a satisfying start to your day that remains within your calorie and protein goals.

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NUTRITION

420kcal
Protein
20.9g
Fat
18.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~140g)

1 cup raw spinach (30g)

200g sweet potato, cubed

1 tablespoon olive oil

1 teaspoon unsalted butter

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into small, even pieces. Toss them with half of the olive oil, salt, and pepper.

  • 3

    Roast the sweet potato cubes in the oven for about 25-30 minutes or until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, lightly heat a non-stick skillet over medium heat and add the remaining olive oil along with the teaspoon of unsalted butter.

  • 5

    Pour in the egg whites and add the raw spinach. Gently stir the mixture as the eggs begin to set, cooking until just firm and the spinach wilts.

  • 6

    Plate the scramble and serve alongside the roasted sweet potatoes. Enjoy this 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

Savor a nourishing breakfast featuring a fluffy egg white scramble with fresh spinach paired alongside perfectly roasted sweet potatoes. The natural sweetness of the potatoes balances the light, protein-packed scramble, offering a satisfying start to your day that remains within your calorie and protein goals.

NUTRITION

420kcal
Protein
20.9g
Fat
18.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~140g)

1 cup raw spinach (30g)

200g sweet potato, cubed

1 tablespoon olive oil

1 teaspoon unsalted butter

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into small, even pieces. Toss them with half of the olive oil, salt, and pepper.

  • 3

    Roast the sweet potato cubes in the oven for about 25-30 minutes or until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, lightly heat a non-stick skillet over medium heat and add the remaining olive oil along with the teaspoon of unsalted butter.

  • 5

    Pour in the egg whites and add the raw spinach. Gently stir the mixture as the eggs begin to set, cooking until just firm and the spinach wilts.

  • 6

    Plate the scramble and serve alongside the roasted sweet potatoes. Enjoy this balanced breakfast!