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

Start your day with a vibrant and nutritious scramble featuring light egg whites, fresh garden veggies, and tender roasted sweet potato. This paleo-inspired breakfast offers a satisfying balance of lean protein and wholesome carbohydrates, infused with the natural aroma of olive oil and perfectly roasted sweet potato for a delightful morning boost.

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NUTRITION

430kcal
Protein
36.3g
Fat
15g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Egg Whites (~304g)

1 cup Spinach (30g)

0.5 cup chopped Red Bell Pepper (75g)

0.25 cup chopped Yellow Onion (40g)

1 medium Sweet Potato (130g)

1 tablespoon Olive Oil (14g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and pierce it with a fork a few times. Roast the sweet potato on a baking sheet for about 25-30 minutes, or until tender.

  • 2

    While the sweet potato is roasting, heat half the olive oil (about 1/2 tablespoon) in a non-stick skillet over medium heat. Add the chopped yellow onion and red bell pepper. Sauté for 3-4 minutes until they start to soften.

  • 3

    Add the spinach to the skillet and continue to sauté until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently cook, stirring frequently, until the eggs are set and the scramble is fluffy. Season lightly with salt and pepper if desired.

  • 5

    Once the sweet potato is roasted, slice it into rounds or cubes. Drizzle the remaining olive oil over the sliced sweet potato for extra flavor if desired.

  • 6

    Plate the egg white veggie scramble alongside the roasted sweet potato. Enjoy your nutrient-packed, paleo-inspired 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

Start your day with a vibrant and nutritious scramble featuring light egg whites, fresh garden veggies, and tender roasted sweet potato. This paleo-inspired breakfast offers a satisfying balance of lean protein and wholesome carbohydrates, infused with the natural aroma of olive oil and perfectly roasted sweet potato for a delightful morning boost.

NUTRITION

430kcal
Protein
36.3g
Fat
15g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Egg Whites (~304g)

1 cup Spinach (30g)

0.5 cup chopped Red Bell Pepper (75g)

0.25 cup chopped Yellow Onion (40g)

1 medium Sweet Potato (130g)

1 tablespoon Olive Oil (14g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and pierce it with a fork a few times. Roast the sweet potato on a baking sheet for about 25-30 minutes, or until tender.

  • 2

    While the sweet potato is roasting, heat half the olive oil (about 1/2 tablespoon) in a non-stick skillet over medium heat. Add the chopped yellow onion and red bell pepper. Sauté for 3-4 minutes until they start to soften.

  • 3

    Add the spinach to the skillet and continue to sauté until wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently cook, stirring frequently, until the eggs are set and the scramble is fluffy. Season lightly with salt and pepper if desired.

  • 5

    Once the sweet potato is roasted, slice it into rounds or cubes. Drizzle the remaining olive oil over the sliced sweet potato for extra flavor if desired.

  • 6

    Plate the egg white veggie scramble alongside the roasted sweet potato. Enjoy your nutrient-packed, paleo-inspired breakfast!