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

A vibrant, morning scramble featuring airy egg whites softly cooked with fresh spinach, paired with a delicately roasted sweet potato. This dish delivers a light, yet satisfying blend of flavors, elevated by a drizzle of rich olive oil for a comforting start to your day.

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NUTRITION

336kcal
Protein
12.5g
Fat
27.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g total)

1 cup raw spinach (30g)

1/3 medium sweet potato (38g)

2 tablespoons olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and dice the 1/3 medium sweet potato into small cubes. Toss the cubes with 2 tablespoons of olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, or until tender and slightly crisp around the edges.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat.

  • 5

    Pour the egg whites into the skillet and add the spinach. Gently scramble until the egg whites are set and the spinach is wilted, about 3-4 minutes. Season lightly with salt and pepper.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes. Serve warm and enjoy your balanced, energizing breakfast.

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

A vibrant, morning scramble featuring airy egg whites softly cooked with fresh spinach, paired with a delicately roasted sweet potato. This dish delivers a light, yet satisfying blend of flavors, elevated by a drizzle of rich olive oil for a comforting start to your day.

NUTRITION

336kcal
Protein
12.5g
Fat
27.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g total)

1 cup raw spinach (30g)

1/3 medium sweet potato (38g)

2 tablespoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel and dice the 1/3 medium sweet potato into small cubes. Toss the cubes with 2 tablespoons of olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, or until tender and slightly crisp around the edges.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat.

  • 5

    Pour the egg whites into the skillet and add the spinach. Gently scramble until the egg whites are set and the spinach is wilted, about 3-4 minutes. Season lightly with salt and pepper.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes. Serve warm and enjoy your balanced, energizing breakfast.