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

A light and nutritious breakfast featuring a delicate egg white scramble infused with fresh spinach, paired with perfectly roasted sweet potato cubes. This gluten-free meal is thoughtfully balanced to kickstart your day with vibrant flavors and clean ingredients.

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NUTRITION

318kcal
Protein
24.1g
Fat
9.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx 198g)

1 cup raw spinach (approx 30g)

150g sweet potato, cubed

1 tsp olive oil (for roasting)

1 tsp olive oil (for scramble)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 2

    Spread the sweet potato evenly on a baking sheet and roast for about 20 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the spinach and sauté lightly until wilted, about 1-2 minutes.

  • 5

    Pour in the egg whites and season with a bit of salt and pepper. Gently stir the mixture as the egg whites begin to set, cooking until fully scrambled but still moist.

  • 6

    Serve the warm egg white spinach scramble with a side of roasted sweet potato cubes for a balanced, gluten-free 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

A light and nutritious breakfast featuring a delicate egg white scramble infused with fresh spinach, paired with perfectly roasted sweet potato cubes. This gluten-free meal is thoughtfully balanced to kickstart your day with vibrant flavors and clean ingredients.

NUTRITION

318kcal
Protein
24.1g
Fat
9.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx 198g)

1 cup raw spinach (approx 30g)

150g sweet potato, cubed

1 tsp olive oil (for roasting)

1 tsp olive oil (for scramble)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 2

    Spread the sweet potato evenly on a baking sheet and roast for about 20 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the spinach and sauté lightly until wilted, about 1-2 minutes.

  • 5

    Pour in the egg whites and season with a bit of salt and pepper. Gently stir the mixture as the egg whites begin to set, cooking until fully scrambled but still moist.

  • 6

    Serve the warm egg white spinach scramble with a side of roasted sweet potato cubes for a balanced, gluten-free breakfast.