Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble with fresh spinach and juicy cherry tomato bits, paired with a side of perfectly roasted sweet potato cubes. This dish delivers a lean protein punch paired with nutrient-rich vegetables and a complex carb, all accented by a drizzle of olive oil for enhanced flavor.

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NUTRITION

391kcal
Protein
32.9g
Fat
12.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (≈240g)

1 cup fresh spinach (≈30g)

160g sweet potato, diced

2.5 tsp extra virgin olive oil

1/2 medium cherry tomato, halved

Salt, pepper, and garlic powder to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 2.5 teaspoons of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and spray lightly if needed.

  • 3

    Add the egg whites to the skillet, and gently stir as they begin to set.

  • 4

    Toss in the fresh spinach and halved cherry tomato. Season with a pinch of garlic powder, salt, and pepper.

  • 5

    Continue cooking until the scramble is just set and the spinach is wilted, about 3-4 minutes.

  • 6

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

Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble with fresh spinach and juicy cherry tomato bits, paired with a side of perfectly roasted sweet potato cubes. This dish delivers a lean protein punch paired with nutrient-rich vegetables and a complex carb, all accented by a drizzle of olive oil for enhanced flavor.

NUTRITION

391kcal
Protein
32.9g
Fat
12.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (≈240g)

1 cup fresh spinach (≈30g)

160g sweet potato, diced

2.5 tsp extra virgin olive oil

1/2 medium cherry tomato, halved

Salt, pepper, and garlic powder to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 2.5 teaspoons of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and spray lightly if needed.

  • 3

    Add the egg whites to the skillet, and gently stir as they begin to set.

  • 4

    Toss in the fresh spinach and halved cherry tomato. Season with a pinch of garlic powder, salt, and pepper.

  • 5

    Continue cooking until the scramble is just set and the spinach is wilted, about 3-4 minutes.

  • 6

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