Egg White Scramble with Shrimp and Roasted White Sweet Potato

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

Egg White Scramble with Shrimp and Roasted White Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Shrimp and Roasted White Sweet Potato

Enjoy a savory morning scramble featuring fluffy egg whites and succulent shrimp paired with tender roasted white sweet potato cubes. A hint of Jamaican-inspired seasoning in the shrimp and a medley of lightly sautéed spinach and red bell pepper elevate this dish into a vibrant, protein-packed breakfast that kick-starts your day without compromising on flavor.

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NUTRITION

405kcal
Protein
39.5g
Fat
13.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (180g)

2.5 oz shrimp (71g)

1 small white sweet potato (130g)

2.75 tsp olive oil (12.8g)

1/3 cup chopped spinach (approx. 10g)

1/3 cup diced red bell pepper (approx. 20g)

1 tsp Jamaican Jerk Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the white sweet potato, cube it into bite-sized pieces, and toss with half of the olive oil, a pinch of salt, and pepper.

  • 2

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

  • 3

    While the potatoes roast, pat the shrimp dry and season them with Jamaican Jerk Seasoning, salt, and pepper.

  • 4

    In a non-stick skillet over medium heat, add the remaining olive oil. Sauté the diced red bell pepper and chopped spinach for 1-2 minutes until slightly softened.

  • 5

    Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side until pink and cooked through. Once done, remove the shrimp and vegetables from the pan and set aside.

  • 6

    Lower the heat and pour in the egg whites, stirring gently to create a scramble. Cook until the egg whites are just set, about 3-4 minutes.

  • 7

    Fold the shrimp and sautéed vegetables into the egg white scramble, ensuring an even mix.

  • 8

    Plate the savory scramble alongside the roasted white sweet potato cubes, and serve warm.

Egg White Scramble with Shrimp and Roasted White Sweet Potato

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

Egg White Scramble with Shrimp and Roasted White Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Shrimp and Roasted White Sweet Potato

Enjoy a savory morning scramble featuring fluffy egg whites and succulent shrimp paired with tender roasted white sweet potato cubes. A hint of Jamaican-inspired seasoning in the shrimp and a medley of lightly sautéed spinach and red bell pepper elevate this dish into a vibrant, protein-packed breakfast that kick-starts your day without compromising on flavor.

NUTRITION

405kcal
Protein
39.5g
Fat
13.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (180g)

2.5 oz shrimp (71g)

1 small white sweet potato (130g)

2.75 tsp olive oil (12.8g)

1/3 cup chopped spinach (approx. 10g)

1/3 cup diced red bell pepper (approx. 20g)

1 tsp Jamaican Jerk Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the white sweet potato, cube it into bite-sized pieces, and toss with half of the olive oil, a pinch of salt, and pepper.

  • 2

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

  • 3

    While the potatoes roast, pat the shrimp dry and season them with Jamaican Jerk Seasoning, salt, and pepper.

  • 4

    In a non-stick skillet over medium heat, add the remaining olive oil. Sauté the diced red bell pepper and chopped spinach for 1-2 minutes until slightly softened.

  • 5

    Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side until pink and cooked through. Once done, remove the shrimp and vegetables from the pan and set aside.

  • 6

    Lower the heat and pour in the egg whites, stirring gently to create a scramble. Cook until the egg whites are just set, about 3-4 minutes.

  • 7

    Fold the shrimp and sautéed vegetables into the egg white scramble, ensuring an even mix.

  • 8

    Plate the savory scramble alongside the roasted white sweet potato cubes, and serve warm.