Egg White and Spinach Scramble with Roasted Sweet Potato & Fruit Medley

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 & Fruit Medley

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato & Fruit Medley

Start your morning with a vibrant scramble featuring tender, fluffy egg whites lightly sautéed with fresh spinach, paired with perfectly roasted sweet potato cubes. This balanced plate is elevated with a refreshing side of half a banana and a scattering of blueberries — a delightful combination of protein, complex carbs, and nature's sweetness to energize your day.

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NUTRITION

427kcal
Protein
30g
Fat
10.0g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (~210g)

1 cup raw spinach (~30g)

1 small roasted sweet potato (~170g)

2 tsp olive oil (~10g)

1/2 medium banana (~60g)

1/4 cup blueberries (~37g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and chop the sweet potato into bite-sized cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the raw spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet with spinach. Gently scramble until the egg whites are fully set, seasoning with a pinch of salt and pepper.

  • 5

    Plate the warm scramble alongside the roasted sweet potato. Add the half banana and sprinkle blueberries on the side for a refreshing contrast.

  • 6

    Serve immediately and enjoy your balanced, protein-packed breakfast.

Egg White and Spinach Scramble with Roasted Sweet Potato & Fruit Medley

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 & Fruit Medley

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato & Fruit Medley

Start your morning with a vibrant scramble featuring tender, fluffy egg whites lightly sautéed with fresh spinach, paired with perfectly roasted sweet potato cubes. This balanced plate is elevated with a refreshing side of half a banana and a scattering of blueberries — a delightful combination of protein, complex carbs, and nature's sweetness to energize your day.

NUTRITION

427kcal
Protein
30g
Fat
10.0g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (~210g)

1 cup raw spinach (~30g)

1 small roasted sweet potato (~170g)

2 tsp olive oil (~10g)

1/2 medium banana (~60g)

1/4 cup blueberries (~37g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and chop the sweet potato into bite-sized cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the raw spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet with spinach. Gently scramble until the egg whites are fully set, seasoning with a pinch of salt and pepper.

  • 5

    Plate the warm scramble alongside the roasted sweet potato. Add the half banana and sprinkle blueberries on the side for a refreshing contrast.

  • 6

    Serve immediately and enjoy your balanced, protein-packed breakfast.