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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble tossed with fresh spinach and topped with a sprinkle of tangy feta cheese. Served with crispy roasted sweet potato cubes and a slice of gluten-free toast, this dish offers a balanced and flavorful start to your day.

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NUTRITION

348kcal
Protein
27.5g
Fat
8.2g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (150g)

1 cup fresh spinach (30g)

1 small sweet potato (100g), cubed

1 ounce crumbled feta cheese (28g)

1 slice gluten-free toast (40g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and cube the sweet potato into small, even pieces. Toss lightly in olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crisp, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Pour in the egg whites and add the fresh spinach. Gently scramble until the egg whites are fluffy and the spinach is wilted.

  • 5

    Remove the skillet from heat and sprinkle the crumbled feta cheese over the scramble.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato cubes and serve with a slice of toasted gluten-free bread. Enjoy your balanced and protein-packed 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

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble tossed with fresh spinach and topped with a sprinkle of tangy feta cheese. Served with crispy roasted sweet potato cubes and a slice of gluten-free toast, this dish offers a balanced and flavorful start to your day.

NUTRITION

348kcal
Protein
27.5g
Fat
8.2g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (150g)

1 cup fresh spinach (30g)

1 small sweet potato (100g), cubed

1 ounce crumbled feta cheese (28g)

1 slice gluten-free toast (40g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and cube the sweet potato into small, even pieces. Toss lightly in olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crisp, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Pour in the egg whites and add the fresh spinach. Gently scramble until the egg whites are fluffy and the spinach is wilted.

  • 5

    Remove the skillet from heat and sprinkle the crumbled feta cheese over the scramble.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato cubes and serve with a slice of toasted gluten-free bread. Enjoy your balanced and protein-packed breakfast!