Name: Egg White and Spinach Scramble with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 large egg whites (~210g); 1.5 cups raw spinach; 1 medium potato (200g); 1/2 medium red bell pepper; 1/2 cup cherry tomatoes; 2 teaspoons olive oil

Egg White and Spinach Scramble with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Potatoes

Enjoy a fresh, vibrant breakfast featuring a light scramble of egg whites and spinach, complemented by the savory crunch of roasted potatoes and hints of red bell pepper and cherry tomatoes. This balanced meal offers a delicious start to your day.

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NUTRITION

Protein

31.6g

Fat

10.1g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (~210g)

1.5 cups raw spinach

1 medium potato (200g)

1/2 medium red bell pepper

1/2 cup cherry tomatoes

2 teaspoons olive oil

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PREPARATION

1
Preheat your oven to 425°F (220°C) to roast the potatoes.
2
Dice the potato into small cubes. Toss with 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet in a single layer.
3
Roast the potatoes in the oven for 20-25 minutes until golden and tender, stirring halfway through.
4
In a bowl, whisk the egg whites lightly with a pinch of salt and pepper.
5
Heat a non-stick skillet over medium heat and add the remaining 1 teaspoon of olive oil.
6
Sauté the chopped red bell pepper and halved cherry tomatoes for 2-3 minutes.
7
Add the raw spinach to the pan and cook until just wilted.
8
Pour in the egg whites and gently stir to scramble with the vegetables until just set, about 3-4 minutes.
9
Plate the scramble alongside the roasted potatoes and serve immediately.