Egg White Veggie Scramble with Roasted Sweet Potato Cubes

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

Egg White Veggie Scramble with Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Sweet Potato Cubes

Enjoy a colorful and nourishing breakfast featuring fluffy egg white scramble with vibrant bell peppers, spinach, and red onion paired with tender roasted sweet potato cubes. This harmonious blend of protein-packed egg whites and complex carbs sets the stage for a satisfying morning boost.

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NUTRITION

314kcal
Protein
28.1g
Fat
5.2g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx 210g)

1 medium sweet potato (approx 150g)

1/4 cup diced red bell pepper

1/2 cup raw spinach

1/4 small red onion, diced

1 tsp olive oil

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes or until tender and lightly browned, stirring once halfway through.

  • 4

    While the sweet potatoes roast, heat a nonstick skillet over medium heat. Add the diced red bell pepper, spinach, and red onion. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 5

    Pour the egg whites over the sautéed vegetables. Season with a pinch of salt and pepper. Allow the egg whites to set slightly before gently stirring and scrambling until fully cooked.

  • 6

    Plate the egg white veggie scramble alongside a serving of roasted sweet potato cubes. Serve immediately and enjoy your balanced breakfast!

Egg White Veggie Scramble with Roasted Sweet Potato Cubes

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

Egg White Veggie Scramble with Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Sweet Potato Cubes

Enjoy a colorful and nourishing breakfast featuring fluffy egg white scramble with vibrant bell peppers, spinach, and red onion paired with tender roasted sweet potato cubes. This harmonious blend of protein-packed egg whites and complex carbs sets the stage for a satisfying morning boost.

NUTRITION

314kcal
Protein
28.1g
Fat
5.2g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx 210g)

1 medium sweet potato (approx 150g)

1/4 cup diced red bell pepper

1/2 cup raw spinach

1/4 small red onion, diced

1 tsp olive oil

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them with 1 teaspoon of olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes or until tender and lightly browned, stirring once halfway through.

  • 4

    While the sweet potatoes roast, heat a nonstick skillet over medium heat. Add the diced red bell pepper, spinach, and red onion. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 5

    Pour the egg whites over the sautéed vegetables. Season with a pinch of salt and pepper. Allow the egg whites to set slightly before gently stirring and scrambling until fully cooked.

  • 6

    Plate the egg white veggie scramble alongside a serving of roasted sweet potato cubes. Serve immediately and enjoy your balanced breakfast!