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

Enjoy a light, nutrient-packed breakfast featuring fluffy egg white scramble with fresh spinach paired with perfectly roasted sweet potatoes drizzled with olive oil, creating a harmonious and satisfying gluten‐free start to your day.

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NUTRITION

408kcal
Protein
29g
Fat
14.9g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

2 cups raw spinach (approx. 60g)

1.5 medium sweet potatoes (approx. 195g)

1 tablespoon extra virgin olive oil (14g)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the sweet potatoes.

  • 2

    Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with half the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and lightly crisped.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Pour in the egg whites and add the fresh spinach. Season with a pinch of salt and pepper.

  • 6

    Gently stir and scramble the mixture until the egg whites are set and the spinach is wilted, about 3-4 minutes.

  • 7

    Plate the scramble and serve with the roasted sweet potatoes on the side. Enjoy your nutrient-packed, gluten-free 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

Enjoy a light, nutrient-packed breakfast featuring fluffy egg white scramble with fresh spinach paired with perfectly roasted sweet potatoes drizzled with olive oil, creating a harmonious and satisfying gluten‐free start to your day.

NUTRITION

408kcal
Protein
29g
Fat
14.9g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

2 cups raw spinach (approx. 60g)

1.5 medium sweet potatoes (approx. 195g)

1 tablespoon extra virgin olive oil (14g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the sweet potatoes.

  • 2

    Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with half the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and lightly crisped.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the remaining olive oil.

  • 5

    Pour in the egg whites and add the fresh spinach. Season with a pinch of salt and pepper.

  • 6

    Gently stir and scramble the mixture until the egg whites are set and the spinach is wilted, about 3-4 minutes.

  • 7

    Plate the scramble and serve with the roasted sweet potatoes on the side. Enjoy your nutrient-packed, gluten-free breakfast.