Egg White Scramble with Roasted Broccoli and Sweet Potato

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

Egg White Scramble with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Broccoli and Sweet Potato

Enjoy a nutrient-packed egg white scramble, perfectly paired with tender roasted broccoli and sweet potato cubes. A light drizzle of olive oil ties the dish together, making it a delightful and energizing start to your day.

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NUTRITION

423kcal
Protein
34.8g
Fat
15g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (~240g)

1 cup broccoli (156g)

1 small sweet potato (130g)

1 tbsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces. Toss the sweet potato cubes with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and lightly browned.

  • 4

    Meanwhile, chop the broccoli into florets and toss with the remaining olive oil, salt, and pepper. Add to the baking sheet during the last 15 minutes of the sweet potato roasting time.

  • 5

    In a bowl, whisk the egg whites until slightly frothy. Season with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium heat and pour in the egg whites. Stir gently to scramble, cooking until just set.

  • 7

    Once the vegetables are roasted, combine them with the egg white scramble or serve on the side.

  • 8

    Plate the dish and enjoy your balanced, protein-packed breakfast.

Egg White Scramble with Roasted Broccoli and Sweet Potato

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

Egg White Scramble with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Broccoli and Sweet Potato

Enjoy a nutrient-packed egg white scramble, perfectly paired with tender roasted broccoli and sweet potato cubes. A light drizzle of olive oil ties the dish together, making it a delightful and energizing start to your day.

NUTRITION

423kcal
Protein
34.8g
Fat
15g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (~240g)

1 cup broccoli (156g)

1 small sweet potato (130g)

1 tbsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces. Toss the sweet potato cubes with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and lightly browned.

  • 4

    Meanwhile, chop the broccoli into florets and toss with the remaining olive oil, salt, and pepper. Add to the baking sheet during the last 15 minutes of the sweet potato roasting time.

  • 5

    In a bowl, whisk the egg whites until slightly frothy. Season with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium heat and pour in the egg whites. Stir gently to scramble, cooking until just set.

  • 7

    Once the vegetables are roasted, combine them with the egg white scramble or serve on the side.

  • 8

    Plate the dish and enjoy your balanced, protein-packed breakfast.