Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

A light yet satisfying breakfast featuring a fluffy egg white scramble paired with freshly sautéed spinach and roasted sweet potato. The natural sweetness of the roasted sweet potato complements the savory scramble, while a hint of olive oil adds a smooth finish. It's a whole food breakfast that's both nutritious and delicious, perfect for fueling your morning.

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NUTRITION

418kcal
Protein
28.2g
Fat
20.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

1 cup raw spinach (30g)

1.5 medium sweet potatoes (171g)

1.5 tbsp extra virgin olive oil (27g)

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PREPARATION

  • 1

    Preheat the oven to 400°F for the sweet potatoes.

  • 2

    Wash and scrub the sweet potatoes, then cut them into cubes or wedges. Toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato pieces on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly caramelized, stirring halfway.

  • 4

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

  • 5

    Add the spinach to the skillet and sauté for 1-2 minutes until wilted. Remove the spinach and set aside.

  • 6

    Pour the egg whites into the same skillet. Let them cook for a moment before gently stirring, allowing them to scramble softly.

  • 7

    Once the egg whites are mostly set, gently fold in the sautéed spinach. Cook for another minute until fully combined.

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes, and serve immediately.

Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

A light yet satisfying breakfast featuring a fluffy egg white scramble paired with freshly sautéed spinach and roasted sweet potato. The natural sweetness of the roasted sweet potato complements the savory scramble, while a hint of olive oil adds a smooth finish. It's a whole food breakfast that's both nutritious and delicious, perfect for fueling your morning.

NUTRITION

418kcal
Protein
28.2g
Fat
20.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

1 cup raw spinach (30g)

1.5 medium sweet potatoes (171g)

1.5 tbsp extra virgin olive oil (27g)

PREPARATION

  • 1

    Preheat the oven to 400°F for the sweet potatoes.

  • 2

    Wash and scrub the sweet potatoes, then cut them into cubes or wedges. Toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato pieces on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly caramelized, stirring halfway.

  • 4

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

  • 5

    Add the spinach to the skillet and sauté for 1-2 minutes until wilted. Remove the spinach and set aside.

  • 6

    Pour the egg whites into the same skillet. Let them cook for a moment before gently stirring, allowing them to scramble softly.

  • 7

    Once the egg whites are mostly set, gently fold in the sautéed spinach. Cook for another minute until fully combined.

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes, and serve immediately.