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

A wholesome, vibrant breakfast combining fluffy egg white scramble with fresh spinach paired with perfectly roasted sweet potato cubes kissed with olive oil. This balanced dish delivers comforting flavors and a hearty start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
22.9g
Fat
20.4g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

1 cup raw spinach (~30g)

1 large sweet potato (~250g)

1.5 tbsp extra virgin olive oil (~20g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, in a non-stick skillet over medium heat, pour in the egg whites and allow them to warm up slightly. Add the spinach and gently scramble, stirring until the spinach is wilted and the egg whites are fully cooked.

  • 4

    Once the sweet potato cubes are roasted, serve them alongside or beneath the egg white scramble to enjoy a balanced and satisfying 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

A wholesome, vibrant breakfast combining fluffy egg white scramble with fresh spinach paired with perfectly roasted sweet potato cubes kissed with olive oil. This balanced dish delivers comforting flavors and a hearty start to your day.

NUTRITION

492kcal
Protein
22.9g
Fat
20.4g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

1 cup raw spinach (~30g)

1 large sweet potato (~250g)

1.5 tbsp extra virgin olive oil (~20g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, in a non-stick skillet over medium heat, pour in the egg whites and allow them to warm up slightly. Add the spinach and gently scramble, stirring until the spinach is wilted and the egg whites are fully cooked.

  • 4

    Once the sweet potato cubes are roasted, serve them alongside or beneath the egg white scramble to enjoy a balanced and satisfying breakfast.