Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Savor this wholesome breakfast featuring a delicate scramble of egg whites and whole egg enriched with fresh spinach, paired alongside roasted sweet potato seasoned with olive oil. This meal is bursting with natural flavors from whole foods, offering a satisfying start to your day that’s both nutritious and perfectly balanced.

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NUTRITION

396kcal
Protein
27g
Fat
19.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 Egg Whites (approx 165g)

1 Whole Egg (large, approx 50g)

1 cup chopped Spinach (30g)

1 medium Sweet Potato (130g)

3 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the medium sweet potato, prick it with a fork, rub lightly with 1 teaspoon of olive oil, and place it on a baking sheet. Roast for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, heat the remaining 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chopped spinach to the skillet and sauté for about 1-2 minutes until it begins to wilt.

  • 4

    Pour in the 5 egg whites and 1 whole egg into the skillet. Stir gently with the spinach, cooking until the eggs start to set, about 3-4 minutes.

  • 5

    Season the scramble with salt and pepper to taste.

  • 6

    Plate the egg scramble alongside the roasted sweet potato, and enjoy your wholesome, nutrient-packed breakfast.

Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Savor this wholesome breakfast featuring a delicate scramble of egg whites and whole egg enriched with fresh spinach, paired alongside roasted sweet potato seasoned with olive oil. This meal is bursting with natural flavors from whole foods, offering a satisfying start to your day that’s both nutritious and perfectly balanced.

NUTRITION

396kcal
Protein
27g
Fat
19.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 Egg Whites (approx 165g)

1 Whole Egg (large, approx 50g)

1 cup chopped Spinach (30g)

1 medium Sweet Potato (130g)

3 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the medium sweet potato, prick it with a fork, rub lightly with 1 teaspoon of olive oil, and place it on a baking sheet. Roast for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, heat the remaining 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chopped spinach to the skillet and sauté for about 1-2 minutes until it begins to wilt.

  • 4

    Pour in the 5 egg whites and 1 whole egg into the skillet. Stir gently with the spinach, cooking until the eggs start to set, about 3-4 minutes.

  • 5

    Season the scramble with salt and pepper to taste.

  • 6

    Plate the egg scramble alongside the roasted sweet potato, and enjoy your wholesome, nutrient-packed breakfast.