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 morning with a vibrant and hearty scramble featuring fluffy egg whites tossed with fresh spinach and red bell pepper, accompanied by perfectly roasted sweet potato cubes. This dish offers a delightful blend of savory and natural sweetness, elevated by a hint of olive oil for a satisfying, nutrient-packed breakfast.

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NUTRITION

395kcal
Protein
22.5g
Fat
14.5g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g total)

1 cup chopped spinach (30g)

1.5 medium sweet potatoes, cubed (195g)

1/2 cup diced red bell pepper (75g)

3 teaspoons olive oil (15 ml)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 3

    Add the diced red bell pepper and chopped spinach to the skillet, sautéing for about 2-3 minutes until the spinach wilts and the bell pepper softens.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until they are fully set, about 3-4 minutes. Season with salt and pepper to taste.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes and enjoy your nutritious breakfast.

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 morning with a vibrant and hearty scramble featuring fluffy egg whites tossed with fresh spinach and red bell pepper, accompanied by perfectly roasted sweet potato cubes. This dish offers a delightful blend of savory and natural sweetness, elevated by a hint of olive oil for a satisfying, nutrient-packed breakfast.

NUTRITION

395kcal
Protein
22.5g
Fat
14.5g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g total)

1 cup chopped spinach (30g)

1.5 medium sweet potatoes, cubed (195g)

1/2 cup diced red bell pepper (75g)

3 teaspoons olive oil (15 ml)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 3

    Add the diced red bell pepper and chopped spinach to the skillet, sautéing for about 2-3 minutes until the spinach wilts and the bell pepper softens.

  • 4

    Pour in the egg whites and gently scramble with the vegetables until they are fully set, about 3-4 minutes. Season with salt and pepper to taste.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes and enjoy your nutritious breakfast.