Egg White Scramble with 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 Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

Enjoy a vibrant breakfast featuring a fluffy egg white scramble infused with fresh spinach, paired with tender roasted sweet potato cubes and a handful of sweet mixed berries on the side. A light drizzle of olive oil elevates the flavors while keeping the dish balanced and nutrient-packed.

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NUTRITION

347kcal
Protein
35.8g
Fat
5.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

9 egg whites

1 cup raw spinach

1 small sweet potato

2 teaspoons olive oil

1/2 cup mixed berries

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and cut it into small cubes. Toss the sweet potato cubes with 1 teaspoon of olive oil, sprinkle lightly with salt and pepper if desired, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes or until they are tender and slightly caramelized at the edges.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining teaspoon of olive oil.

  • 4

    Add the fresh spinach to the skillet and sauté for about 1-2 minutes until wilted.

  • 5

    Pour in the egg whites and gently scramble them with the spinach until they are cooked through but still soft and fluffy.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato and serve with a side of fresh mixed berries for a balanced, nutrient-packed breakfast.

Egg White Scramble with 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 Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

Enjoy a vibrant breakfast featuring a fluffy egg white scramble infused with fresh spinach, paired with tender roasted sweet potato cubes and a handful of sweet mixed berries on the side. A light drizzle of olive oil elevates the flavors while keeping the dish balanced and nutrient-packed.

NUTRITION

347kcal
Protein
35.8g
Fat
5.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

9 egg whites

1 cup raw spinach

1 small sweet potato

2 teaspoons olive oil

1/2 cup mixed berries

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and cut it into small cubes. Toss the sweet potato cubes with 1 teaspoon of olive oil, sprinkle lightly with salt and pepper if desired, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes or until they are tender and slightly caramelized at the edges.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining teaspoon of olive oil.

  • 4

    Add the fresh spinach to the skillet and sauté for about 1-2 minutes until wilted.

  • 5

    Pour in the egg whites and gently scramble them with the spinach until they are cooked through but still soft and fluffy.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato and serve with a side of fresh mixed berries for a balanced, nutrient-packed breakfast.