Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

A light yet satisfying breakfast featuring a fluffy egg white scramble with vibrant spinach and red bell pepper, served alongside perfectly roasted sweet potato and creamy avocado. This balanced dish has a mild flavor accented by olive oil and a hint of seasoning, offering a delightful combination of textures and tastes to energize your morning.

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NUTRITION

453kcal
Protein
15.8g
Fat
29.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup raw spinach (30g)

1/2 cup diced red bell pepper (75g)

1 medium sweet potato (114g)

1/2 medium avocado (75g)

1 tbsp olive oil (for scramble)

1 tsp olive oil (for roasting sweet potato)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then poke holes in it with a fork. Rub it lightly with 1 tsp of olive oil and a pinch of salt, and place it on a baking tray. Roast in the oven for about 25-30 minutes or until tender.

  • 3

    While the sweet potato roasts, heat 1 tbsp of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell pepper and sauté for 2 minutes until slightly softened.

  • 5

    Pour in the egg whites and add the spinach. Season with salt and pepper. Stir gently as the eggs cook, allowing the spinach to wilt and the scramble to set, about 3-4 minutes.

  • 6

    Once the sweet potato is roasted to tenderness, remove it from the oven and slice it open.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato and top the sweet potato with the half avocado, either sliced or mashed.

  • 8

    Serve warm and enjoy this balanced, energizing breakfast!

Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

A light yet satisfying breakfast featuring a fluffy egg white scramble with vibrant spinach and red bell pepper, served alongside perfectly roasted sweet potato and creamy avocado. This balanced dish has a mild flavor accented by olive oil and a hint of seasoning, offering a delightful combination of textures and tastes to energize your morning.

NUTRITION

453kcal
Protein
15.8g
Fat
29.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup raw spinach (30g)

1/2 cup diced red bell pepper (75g)

1 medium sweet potato (114g)

1/2 medium avocado (75g)

1 tbsp olive oil (for scramble)

1 tsp olive oil (for roasting sweet potato)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, then poke holes in it with a fork. Rub it lightly with 1 tsp of olive oil and a pinch of salt, and place it on a baking tray. Roast in the oven for about 25-30 minutes or until tender.

  • 3

    While the sweet potato roasts, heat 1 tbsp of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red bell pepper and sauté for 2 minutes until slightly softened.

  • 5

    Pour in the egg whites and add the spinach. Season with salt and pepper. Stir gently as the eggs cook, allowing the spinach to wilt and the scramble to set, about 3-4 minutes.

  • 6

    Once the sweet potato is roasted to tenderness, remove it from the oven and slice it open.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato and top the sweet potato with the half avocado, either sliced or mashed.

  • 8

    Serve warm and enjoy this balanced, energizing breakfast!