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

A vibrant, protein-packed breakfast featuring fluffy egg white scramble with fresh spinach, paired with perfectly roasted sweet potatoes and a touch of creamy avocado, accented by olive oil for extra richness. This gluten-free, lactose-free meal is both filling and flavorful to kick-start your day.

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NUTRITION

494kcal
Protein
29.8g
Fat
24.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

150g Sweet Potato, diced

1 tbsp Olive Oil for roasting

1 tsp Olive Oil for scramble

1/3 Avocado (approx. 50g)

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes or until tender and slightly crisp on the edges, stirring halfway.

  • 2

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 3

    Pour the egg whites into the skillet and add the fresh spinach. Cook gently, stirring occasionally until the spinach wilts and the egg whites are just set.

  • 4

    Season the scramble with a pinch of salt and pepper. Once cooked, transfer the scramble onto a plate.

  • 5

    Dice the avocado and gently fold it into the scramble or serve on the side to maintain its creamy texture.

  • 6

    Plate the scrambled egg whites with spinach alongside the roasted sweet potatoes. Enjoy this satisfying, gluten-free, and lactose-free 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

A vibrant, protein-packed breakfast featuring fluffy egg white scramble with fresh spinach, paired with perfectly roasted sweet potatoes and a touch of creamy avocado, accented by olive oil for extra richness. This gluten-free, lactose-free meal is both filling and flavorful to kick-start your day.

NUTRITION

494kcal
Protein
29.8g
Fat
24.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

150g Sweet Potato, diced

1 tbsp Olive Oil for roasting

1 tsp Olive Oil for scramble

1/3 Avocado (approx. 50g)

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25-30 minutes or until tender and slightly crisp on the edges, stirring halfway.

  • 2

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 3

    Pour the egg whites into the skillet and add the fresh spinach. Cook gently, stirring occasionally until the spinach wilts and the egg whites are just set.

  • 4

    Season the scramble with a pinch of salt and pepper. Once cooked, transfer the scramble onto a plate.

  • 5

    Dice the avocado and gently fold it into the scramble or serve on the side to maintain its creamy texture.

  • 6

    Plate the scrambled egg whites with spinach alongside the roasted sweet potatoes. Enjoy this satisfying, gluten-free, and lactose-free breakfast!