Egg White and Spinach Scramble with Roasted Sweet Potato & Avocado

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 & Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato & Avocado

Enjoy a satisfying and lean breakfast featuring a delicate scramble of egg whites and fresh spinach paired with perfectly roasted sweet potato cubes. A side of creamy avocado adds a touch of richness and smooth texture, creating a balanced meal that’s both flavorful and energizing for your day.

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NUTRITION

404kcal
Protein
22.9g
Fat
19.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 cup raw spinach (30g)

1 small sweet potato (130g)

1 tsp extra virgin olive oil (5g)

1/2 avocado (80g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the small sweet potato into cubes. Toss with 1 teaspoon of extra virgin olive oil, a pinch of salt, and any preferred lean spices.

  • 3

    Spread the sweet potato cubes on a baking tray lined with parchment paper and roast in the oven for about 20-25 minutes, until tender and lightly browned.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the raw spinach and sauté briefly until wilted.

  • 5

    Pour in the 5 egg whites over the spinach. Gently stir continuously until the egg whites are just set and form a soft scramble.

  • 6

    Once the roasted sweet potato is ready, combine it on your plate with the egg white scramble.

  • 7

    Add the half avocado, sliced or halved, on the side.

  • 8

    Serve immediately and enjoy your balanced, lean breakfast.

Egg White and Spinach Scramble with Roasted Sweet Potato & Avocado

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 & Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato & Avocado

Enjoy a satisfying and lean breakfast featuring a delicate scramble of egg whites and fresh spinach paired with perfectly roasted sweet potato cubes. A side of creamy avocado adds a touch of richness and smooth texture, creating a balanced meal that’s both flavorful and energizing for your day.

NUTRITION

404kcal
Protein
22.9g
Fat
19.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (165g)

1 cup raw spinach (30g)

1 small sweet potato (130g)

1 tsp extra virgin olive oil (5g)

1/2 avocado (80g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the small sweet potato into cubes. Toss with 1 teaspoon of extra virgin olive oil, a pinch of salt, and any preferred lean spices.

  • 3

    Spread the sweet potato cubes on a baking tray lined with parchment paper and roast in the oven for about 20-25 minutes, until tender and lightly browned.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the raw spinach and sauté briefly until wilted.

  • 5

    Pour in the 5 egg whites over the spinach. Gently stir continuously until the egg whites are just set and form a soft scramble.

  • 6

    Once the roasted sweet potato is ready, combine it on your plate with the egg white scramble.

  • 7

    Add the half avocado, sliced or halved, on the side.

  • 8

    Serve immediately and enjoy your balanced, lean breakfast.