Egg White Veggie 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 Veggie Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Sweet Potato

A light yet satisfying breakfast featuring a fluffy scramble of egg whites, complemented by the delicate flavor of smoked salmon and a medley of fresh veggies. Paired with perfectly roasted sweet potato cubes and a drizzle of olive oil, this dish offers a naturally sweet and savory start to your day.

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NUTRITION

284kcal
Protein
19.3g
Fat
11.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1 oz smoked salmon (~28g)

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

1/2 cup diced tomatoes (~120g)

1/4 cup fresh spinach (~7g)

1 cup cubed sweet potato (~133g)

2 tsp olive oil (~9.2g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato with 1 tsp olive oil, a pinch of salt, and pepper. Spread onto a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining 1 tsp olive oil.

  • 3

    Add the diced red bell pepper and tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften, then add the fresh spinach and stir until just wilted.

  • 4

    Pour in the egg whites and let cook gently. Add the smoked salmon evenly over the scramble and stir just until the egg whites are set. Season lightly with salt and pepper to taste.

  • 5

    Transfer the scramble to a plate and serve alongside the roasted sweet potato cubes for a balanced, nutrient-rich breakfast.

Egg White Veggie 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 Veggie Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Sweet Potato

A light yet satisfying breakfast featuring a fluffy scramble of egg whites, complemented by the delicate flavor of smoked salmon and a medley of fresh veggies. Paired with perfectly roasted sweet potato cubes and a drizzle of olive oil, this dish offers a naturally sweet and savory start to your day.

NUTRITION

284kcal
Protein
19.3g
Fat
11.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1 oz smoked salmon (~28g)

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

1/2 cup diced tomatoes (~120g)

1/4 cup fresh spinach (~7g)

1 cup cubed sweet potato (~133g)

2 tsp olive oil (~9.2g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed sweet potato with 1 tsp olive oil, a pinch of salt, and pepper. Spread onto a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining 1 tsp olive oil.

  • 3

    Add the diced red bell pepper and tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften, then add the fresh spinach and stir until just wilted.

  • 4

    Pour in the egg whites and let cook gently. Add the smoked salmon evenly over the scramble and stir just until the egg whites are set. Season lightly with salt and pepper to taste.

  • 5

    Transfer the scramble to a plate and serve alongside the roasted sweet potato cubes for a balanced, nutrient-rich breakfast.