Egg White Spinach Scramble with Roasted Sweet Potato Cubes

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 Cubes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato Cubes

A light yet satisfying breakfast featuring a fluffy egg white scramble mixed with fresh spinach and complemented by tender roasted sweet potato cubes. This dish offers a balanced combination of lean protein and wholesome carbohydrates, elevated with a hint of olive oil for a subtle, rich flavor.

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NUTRITION

358kcal
Protein
31.9g
Fat
9.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

150g Sweet Potato

2 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if preferred) and cut the sweet potato into small, uniform cubes.

  • 3

    Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of salt. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly crispy on the edges. Stir halfway through for even cooking.

  • 5

    In a non-stick skillet, heat the remaining teaspoon of olive oil over medium heat.

  • 6

    Add the egg whites to the skillet once the oil is hot and let them start to set for a few seconds before stirring gently.

  • 7

    Fold in the fresh spinach and continue to scramble until the mixture is fully cooked but still moist.

  • 8

    Season with a pinch of salt and black pepper.

  • 9

    Plate the egg white scramble alongside the roasted sweet potato cubes, and serve immediately.

Egg White Spinach Scramble with Roasted Sweet Potato Cubes

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 Cubes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato Cubes

A light yet satisfying breakfast featuring a fluffy egg white scramble mixed with fresh spinach and complemented by tender roasted sweet potato cubes. This dish offers a balanced combination of lean protein and wholesome carbohydrates, elevated with a hint of olive oil for a subtle, rich flavor.

NUTRITION

358kcal
Protein
31.9g
Fat
9.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

150g Sweet Potato

2 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if preferred) and cut the sweet potato into small, uniform cubes.

  • 3

    Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of salt. Spread them out on a baking sheet in a single layer.

  • 4

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly crispy on the edges. Stir halfway through for even cooking.

  • 5

    In a non-stick skillet, heat the remaining teaspoon of olive oil over medium heat.

  • 6

    Add the egg whites to the skillet once the oil is hot and let them start to set for a few seconds before stirring gently.

  • 7

    Fold in the fresh spinach and continue to scramble until the mixture is fully cooked but still moist.

  • 8

    Season with a pinch of salt and black pepper.

  • 9

    Plate the egg white scramble alongside the roasted sweet potato cubes, and serve immediately.