Egg White 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 Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potatoes

Start your day with a vibrant and nutrient-packed breakfast. Delicate egg white scramble infused with fresh spinach pairs perfectly with tender roasted sweet potatoes, lightly crisped with olive oil. A breakfast that’s both satisfying and refreshingly light, perfect for fueling your morning without compromising on essential nutrients.

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NUTRITION

302kcal
Protein
28.5g
Fat
4.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and dice the sweet potato into small cubes. Toss with 1 tsp olive oil, and season lightly with salt and pepper.

  • 3

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

  • 4

    Meanwhile, heat a non-stick skillet over medium heat, and add the egg whites.

  • 5

    Once the egg whites begin to set, add the fresh spinach and gently scramble until the spinach wilts and the eggs are fully cooked.

  • 6

    Season the scramble with a pinch of salt and pepper to taste.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes and serve immediately.

Egg White 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 Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potatoes

Start your day with a vibrant and nutrient-packed breakfast. Delicate egg white scramble infused with fresh spinach pairs perfectly with tender roasted sweet potatoes, lightly crisped with olive oil. A breakfast that’s both satisfying and refreshingly light, perfect for fueling your morning without compromising on essential nutrients.

NUTRITION

302kcal
Protein
28.5g
Fat
4.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and dice the sweet potato into small cubes. Toss with 1 tsp olive oil, and season lightly with salt and pepper.

  • 3

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

  • 4

    Meanwhile, heat a non-stick skillet over medium heat, and add the egg whites.

  • 5

    Once the egg whites begin to set, add the fresh spinach and gently scramble until the spinach wilts and the eggs are fully cooked.

  • 6

    Season the scramble with a pinch of salt and pepper to taste.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes and serve immediately.