Egg White Spinach Scramble with Roasted Sweet Potato

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

Egg White Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Enjoy a wholesome breakfast featuring a fluffy egg white scramble mixed with fresh spinach, paired with perfectly roasted sweet potato cubes. This dish combines clean whole foods to create a light yet satisfying start to your day.

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NUTRITION

395kcal
Protein
32.9g
Fat
9.7g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx 240g)

1 cup raw spinach (30g)

200g roasted sweet potato

2 teaspoons olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, heat the remaining 1 teaspoon of olive oil in a nonstick skillet over medium heat.

  • 3

    Add the raw spinach and sauté for about 1 minute until just wilted.

  • 4

    Pour in the egg whites and let them set for a few seconds before gently scrambling them with the spinach. Season with salt and pepper.

  • 5

    Continue to cook the scramble until the egg whites are fully set but still moist.

  • 6

    Plate the warm egg white scramble alongside the roasted sweet potato cubes and serve immediately.

Egg White Spinach Scramble with Roasted Sweet Potato

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

Egg White Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Enjoy a wholesome breakfast featuring a fluffy egg white scramble mixed with fresh spinach, paired with perfectly roasted sweet potato cubes. This dish combines clean whole foods to create a light yet satisfying start to your day.

NUTRITION

395kcal
Protein
32.9g
Fat
9.7g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx 240g)

1 cup raw spinach (30g)

200g roasted sweet potato

2 teaspoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, heat the remaining 1 teaspoon of olive oil in a nonstick skillet over medium heat.

  • 3

    Add the raw spinach and sauté for about 1 minute until just wilted.

  • 4

    Pour in the egg whites and let them set for a few seconds before gently scrambling them with the spinach. Season with salt and pepper.

  • 5

    Continue to cook the scramble until the egg whites are fully set but still moist.

  • 6

    Plate the warm egg white scramble alongside the roasted sweet potato cubes and serve immediately.