Egg White and Spinach Scramble with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Savor a nutritious, whole foods breakfast featuring a light egg white and spinach scramble paired with perfectly roasted sweet potatoes. This vibrant dish balances fluffy scrambled eggs with fresh, tender spinach and naturally sweet roasted potatoes, finished with a touch of olive oil for richness.

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NUTRITION

480kcal
Protein
24.4g
Fat
26.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

1 large Whole Egg

1 cup raw Spinach

1.5 medium Sweet Potatoes

1.5 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss them with half of the olive oil (approximately 0.75 tbsp) and a pinch of salt. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 25-30 minutes or until tender and lightly browned, stirring halfway through.

  • 4

    Meanwhile, in a bowl, whisk together the 4 egg whites and 1 whole egg. Stir in the raw spinach leaves.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining olive oil (0.75 tbsp). Pour in the egg mixture and gently scramble until the eggs are softly set and the spinach is wilted.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and serve immediately.

Egg White and Spinach Scramble with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Savor a nutritious, whole foods breakfast featuring a light egg white and spinach scramble paired with perfectly roasted sweet potatoes. This vibrant dish balances fluffy scrambled eggs with fresh, tender spinach and naturally sweet roasted potatoes, finished with a touch of olive oil for richness.

NUTRITION

480kcal
Protein
24.4g
Fat
26.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

1 large Whole Egg

1 cup raw Spinach

1.5 medium Sweet Potatoes

1.5 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss them with half of the olive oil (approximately 0.75 tbsp) and a pinch of salt. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 25-30 minutes or until tender and lightly browned, stirring halfway through.

  • 4

    Meanwhile, in a bowl, whisk together the 4 egg whites and 1 whole egg. Stir in the raw spinach leaves.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining olive oil (0.75 tbsp). Pour in the egg mixture and gently scramble until the eggs are softly set and the spinach is wilted.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and serve immediately.