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

Enjoy a bright and nutritious morning meal featuring a light egg white scramble infused with fresh spinach paired with tender roasted sweet potatoes. This dish offers a refreshing balance with a subtly sweet, caramelized exterior on the potatoes and a delicate, fluffy scramble that’s perfect for fueling your day.

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NUTRITION

358kcal
Protein
17.2g
Fat
20.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~132g total)

1 cup baby spinach (30g)

1 medium sweet potato (114g)

1.5 tbsp olive oil (22.5g)

Salt & pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato and cut it into small cubes. Toss the cubes with 1.5 tablespoons of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, pour the egg whites into a non-stick skillet over medium heat. Add the spinach and season lightly with salt and pepper.

  • 5

    Cook the mixture, stirring gently, until the egg whites are set and the spinach is wilted, approximately 3-4 minutes.

  • 6

    Once the roasted sweet potatoes are done, serve them alongside the egg white scramble. Enjoy this light and nutritious breakfast!

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

Enjoy a bright and nutritious morning meal featuring a light egg white scramble infused with fresh spinach paired with tender roasted sweet potatoes. This dish offers a refreshing balance with a subtly sweet, caramelized exterior on the potatoes and a delicate, fluffy scramble that’s perfect for fueling your day.

NUTRITION

358kcal
Protein
17.2g
Fat
20.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~132g total)

1 cup baby spinach (30g)

1 medium sweet potato (114g)

1.5 tbsp olive oil (22.5g)

Salt & pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato and cut it into small cubes. Toss the cubes with 1.5 tablespoons of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, pour the egg whites into a non-stick skillet over medium heat. Add the spinach and season lightly with salt and pepper.

  • 5

    Cook the mixture, stirring gently, until the egg whites are set and the spinach is wilted, approximately 3-4 minutes.

  • 6

    Once the roasted sweet potatoes are done, serve them alongside the egg white scramble. Enjoy this light and nutritious breakfast!