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

Enjoy a hearty and gluten-free breakfast that balances light egg white scramble enhanced with fresh spinach and a sprinkle of tangy feta cheese alongside perfectly roasted sweet potatoes drizzled with olive oil. This flavorful plate is designed to energize your morning with a balanced mix of protein, healthy fats, and complex carbohydrates.

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NUTRITION

447kcal
Protein
31g
Fat
20.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1 large whole egg

1 cup fresh spinach

1 oz feta cheese

150g roasted sweet potato

1 tsp olive oil (for scramble)

1 tsp olive oil (for roasting sweet potato)

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PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    Meanwhile, in a bowl, combine 5 egg whites and 1 whole egg. Whisk until the mixture is smooth.

  • 5

    Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add 1 cup of fresh spinach and sauté for about 1-2 minutes until wilted.

  • 6

    Pour in the egg mixture. Gently scramble the eggs with the spinach until just set; remove from heat immediately to avoid overcooking.

  • 7

    Crumble 1 ounce of feta cheese over the scramble just before finishing to allow a subtle melt.

  • 8

    Plate the egg white scramble along with the roasted sweet potato cubes. Serve immediately and enjoy your nutritious gluten-free breakfast.

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

Enjoy a hearty and gluten-free breakfast that balances light egg white scramble enhanced with fresh spinach and a sprinkle of tangy feta cheese alongside perfectly roasted sweet potatoes drizzled with olive oil. This flavorful plate is designed to energize your morning with a balanced mix of protein, healthy fats, and complex carbohydrates.

NUTRITION

447kcal
Protein
31g
Fat
20.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1 large whole egg

1 cup fresh spinach

1 oz feta cheese

150g roasted sweet potato

1 tsp olive oil (for scramble)

1 tsp olive oil (for roasting sweet potato)

PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until tender and slightly crispy on the edges, stirring halfway through.

  • 4

    Meanwhile, in a bowl, combine 5 egg whites and 1 whole egg. Whisk until the mixture is smooth.

  • 5

    Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add 1 cup of fresh spinach and sauté for about 1-2 minutes until wilted.

  • 6

    Pour in the egg mixture. Gently scramble the eggs with the spinach until just set; remove from heat immediately to avoid overcooking.

  • 7

    Crumble 1 ounce of feta cheese over the scramble just before finishing to allow a subtle melt.

  • 8

    Plate the egg white scramble along with the roasted sweet potato cubes. Serve immediately and enjoy your nutritious gluten-free breakfast.