Egg White Spinach Scramble with Roasted Sweet Potato & Avocado Drizzle

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 & Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato & Avocado Drizzle

A light and satisfying breakfast featuring fluffy egg white scramble with fresh spinach, paired with tender roasted sweet potato cubes and a bright avocado drizzle. Perfect for a nourishing morning meal that balances subtle flavors with creamy textures.

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NUTRITION

243kcal
Protein
7.3g
Fat
12.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (114g)

1/4 Avocado (50g)

1.5 teaspoons Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes. Toss the cubes lightly in half the olive oil, and season with a pinch of salt and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly crisp at the edges.

  • 3

    While the sweet potato roasts, heat a non-stick pan over medium heat. Add the remaining olive oil to the pan and sauté the fresh spinach for 1-2 minutes until wilted.

  • 4

    Pour in the egg whites and gently scramble with the spinach until just set. Season with salt and pepper as desired.

  • 5

    Slice or mash the avocado and combine it with a little salt and pepper to create a simple drizzle.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato cubes and finish with a drizzle of avocado on top for creaminess.

Egg White Spinach Scramble with Roasted Sweet Potato & Avocado Drizzle

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 & Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato & Avocado Drizzle

A light and satisfying breakfast featuring fluffy egg white scramble with fresh spinach, paired with tender roasted sweet potato cubes and a bright avocado drizzle. Perfect for a nourishing morning meal that balances subtle flavors with creamy textures.

NUTRITION

243kcal
Protein
7.3g
Fat
12.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (114g)

1/4 Avocado (50g)

1.5 teaspoons Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into small cubes. Toss the cubes lightly in half the olive oil, and season with a pinch of salt and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes until tender and slightly crisp at the edges.

  • 3

    While the sweet potato roasts, heat a non-stick pan over medium heat. Add the remaining olive oil to the pan and sauté the fresh spinach for 1-2 minutes until wilted.

  • 4

    Pour in the egg whites and gently scramble with the spinach until just set. Season with salt and pepper as desired.

  • 5

    Slice or mash the avocado and combine it with a little salt and pepper to create a simple drizzle.

  • 6

    Plate the egg white scramble alongside the roasted sweet potato cubes and finish with a drizzle of avocado on top for creaminess.