Egg White Scramble with Sautéed Spinach, Turkey Bacon, and a Side of Apple & Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Sautéed Spinach, Turkey Bacon, and a Side of Apple & Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach, Turkey Bacon, and a Side of Apple & Sweet Potato

Enjoy a vibrant breakfast plate featuring a fluffy egg white scramble mixed with sautéed spinach, accompanied by crispy turkey bacon, and rounded out with a naturally sweet apple and roasted sweet potato. This balanced meal offers a delightful blend of textures and flavors, perfect for starting your day with clean, sustaining energy.

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NUTRITION

357kcal
Protein
22.1g
Fat
10.2g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

2 slices turkey bacon (approx. 28g)

1 cup raw spinach (approx. 30g)

1 tsp extra virgin olive oil (approx. 4.5g)

1 small apple (approx. 149g)

1 small sweet potato (approx. 130g)

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PREPARATION

  • 1

    Preheat your oven to 400°F to prepare the sweet potato, or set up a pan on medium heat if roasting in a skillet.

  • 2

    Wash the sweet potato thoroughly, then poke several holes with a fork. Roast it in the oven for about 35-40 minutes until tender, or sauté small diced pieces in a lightly oiled pan until soft.

  • 3

    While the sweet potato cooks, rinse the spinach thoroughly and set aside.

  • 4

    In a non-stick skillet over medium heat, cook the turkey bacon until crisp. Remove and set aside on paper towels to drain excess fat.

  • 5

    Using the turkey bacon fat or a fresh non-stick pan, add 1 tsp of olive oil and warm over medium heat. Add the spinach and sauté for 2-3 minutes until wilted.

  • 6

    Pour in the egg whites and gently scramble them with the spinach until they are just set. Season with a pinch of salt and pepper, if desired.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato and serve with the small apple on the side for a fresh, sweet complement.

Egg White Scramble with Sautéed Spinach, Turkey Bacon, and a Side of Apple & Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Sautéed Spinach, Turkey Bacon, and a Side of Apple & Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach, Turkey Bacon, and a Side of Apple & Sweet Potato

Enjoy a vibrant breakfast plate featuring a fluffy egg white scramble mixed with sautéed spinach, accompanied by crispy turkey bacon, and rounded out with a naturally sweet apple and roasted sweet potato. This balanced meal offers a delightful blend of textures and flavors, perfect for starting your day with clean, sustaining energy.

NUTRITION

357kcal
Protein
22.1g
Fat
10.2g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

2 slices turkey bacon (approx. 28g)

1 cup raw spinach (approx. 30g)

1 tsp extra virgin olive oil (approx. 4.5g)

1 small apple (approx. 149g)

1 small sweet potato (approx. 130g)

PREPARATION

  • 1

    Preheat your oven to 400°F to prepare the sweet potato, or set up a pan on medium heat if roasting in a skillet.

  • 2

    Wash the sweet potato thoroughly, then poke several holes with a fork. Roast it in the oven for about 35-40 minutes until tender, or sauté small diced pieces in a lightly oiled pan until soft.

  • 3

    While the sweet potato cooks, rinse the spinach thoroughly and set aside.

  • 4

    In a non-stick skillet over medium heat, cook the turkey bacon until crisp. Remove and set aside on paper towels to drain excess fat.

  • 5

    Using the turkey bacon fat or a fresh non-stick pan, add 1 tsp of olive oil and warm over medium heat. Add the spinach and sauté for 2-3 minutes until wilted.

  • 6

    Pour in the egg whites and gently scramble them with the spinach until they are just set. Season with a pinch of salt and pepper, if desired.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato and serve with the small apple on the side for a fresh, sweet complement.