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

Start your morning with a protein-packed scramble featuring fluffy egg whites and vibrant spinach paired with perfectly roasted sweet potatoes. This balanced dish blends light and fresh flavors with a satisfying heartiness, making it a clean, energizing breakfast.

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NUTRITION

437kcal
Protein
31g
Fat
14.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites (approx. 243g)

1 cup fresh spinach (30g)

1 medium sweet potato (200g)

1 tablespoon olive oil (13.5g)

Salt (pinch)

Black pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with half the olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes on the baking sheet and roast in the oven for about 25-30 minutes, stirring midway, until they are tender and slightly crispy on the edges.

  • 4

    Meanwhile, heat a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Pour in the egg whites and allow them to warm for a few seconds before gently stirring in the fresh spinach.

  • 6

    Season the scramble with a pinch of salt and black pepper, and cook until the egg whites are set and the spinach has wilted, about 4-5 minutes.

  • 7

    Plate the spinach scramble alongside the roasted sweet potatoes and serve immediately.

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

Start your morning with a protein-packed scramble featuring fluffy egg whites and vibrant spinach paired with perfectly roasted sweet potatoes. This balanced dish blends light and fresh flavors with a satisfying heartiness, making it a clean, energizing breakfast.

NUTRITION

437kcal
Protein
31g
Fat
14.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites (approx. 243g)

1 cup fresh spinach (30g)

1 medium sweet potato (200g)

1 tablespoon olive oil (13.5g)

Salt (pinch)

Black pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with half the olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes on the baking sheet and roast in the oven for about 25-30 minutes, stirring midway, until they are tender and slightly crispy on the edges.

  • 4

    Meanwhile, heat a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Pour in the egg whites and allow them to warm for a few seconds before gently stirring in the fresh spinach.

  • 6

    Season the scramble with a pinch of salt and black pepper, and cook until the egg whites are set and the spinach has wilted, about 4-5 minutes.

  • 7

    Plate the spinach scramble alongside the roasted sweet potatoes and serve immediately.