Egg White and Spinach Scramble with Roasted Sweet Potato and 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 and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato and Avocado

A light yet energizing breakfast featuring a fluffy egg white scramble tossed with vibrant spinach, paired with roasted sweet potato cubes and a fresh avocado sprinkle to round out a balanced morning meal.

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NUTRITION

326kcal
Protein
29.1g
Fat
10.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 large Egg Whites (approx. 210g)

1 medium Sweet Potato (114g)

1 cup Fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/4 Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and dice it into small cubes.

  • 2

    Toss the sweet potato cubes with half the olive oil and a pinch of salt. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly browned.

  • 3

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

  • 4

    Pour the egg whites into the skillet and let them begin to set, then add the fresh spinach. Gently scramble until the egg whites are fully cooked and the spinach is just wilted.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes. Top with sliced avocado from the quartered fruit.

  • 6

    Serve warm for a nutritious and balanced start to your day.

Egg White and Spinach Scramble with Roasted Sweet Potato and 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 and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato and Avocado

A light yet energizing breakfast featuring a fluffy egg white scramble tossed with vibrant spinach, paired with roasted sweet potato cubes and a fresh avocado sprinkle to round out a balanced morning meal.

NUTRITION

326kcal
Protein
29.1g
Fat
10.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 large Egg Whites (approx. 210g)

1 medium Sweet Potato (114g)

1 cup Fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/4 Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and dice it into small cubes.

  • 2

    Toss the sweet potato cubes with half the olive oil and a pinch of salt. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly browned.

  • 3

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

  • 4

    Pour the egg whites into the skillet and let them begin to set, then add the fresh spinach. Gently scramble until the egg whites are fully cooked and the spinach is just wilted.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes. Top with sliced avocado from the quartered fruit.

  • 6

    Serve warm for a nutritious and balanced start to your day.