Egg White and Spinach Scramble with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

A bright and nourishing breakfast featuring fluffy egg white scramble infused with fresh spinach, paired with savory roasted sweet potatoes drizzled with extra virgin olive oil. This dish is lightly seasoned to let the natural flavors shine, offering a balanced start to your day with vibrant colors and satisfying textures.

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NUTRITION

390kcal
Protein
25.2g
Fat
21.8g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (~198g)

1 cup raw spinach (30g)

1 medium sweet potato (114g)

1.5 tablespoons extra virgin olive oil (20g)

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly, then cut it into 1/2-inch cubes. Toss the cubes with 1.5 tablespoons olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, prepare the scramble. In a bowl, whisk the 6 egg whites with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the raw spinach. Sauté just until the spinach begins to wilt, about 1 minute.

  • 6

    Pour the egg whites into the skillet with the spinach. Stir gently and continue cooking until the egg whites are set and form soft curds, about 3-4 minutes.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes. Adjust seasonings as desired and serve warm.

Egg White and Spinach Scramble with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

A bright and nourishing breakfast featuring fluffy egg white scramble infused with fresh spinach, paired with savory roasted sweet potatoes drizzled with extra virgin olive oil. This dish is lightly seasoned to let the natural flavors shine, offering a balanced start to your day with vibrant colors and satisfying textures.

NUTRITION

390kcal
Protein
25.2g
Fat
21.8g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (~198g)

1 cup raw spinach (30g)

1 medium sweet potato (114g)

1.5 tablespoons extra virgin olive oil (20g)

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly, then cut it into 1/2-inch cubes. Toss the cubes with 1.5 tablespoons olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, prepare the scramble. In a bowl, whisk the 6 egg whites with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the raw spinach. Sauté just until the spinach begins to wilt, about 1 minute.

  • 6

    Pour the egg whites into the skillet with the spinach. Stir gently and continue cooking until the egg whites are set and form soft curds, about 3-4 minutes.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes. Adjust seasonings as desired and serve warm.