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

A bright and satisfying morning meal featuring a fluffy egg white and spinach scramble paired with oven-roasted sweet potatoes and creamy avocado. This dish offers balanced flavors and textures, from the soft scramble to the crispy roasted edges of sweet potato, finished with a cool, rich avocado garnish.

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NUTRITION

424kcal
Protein
22.9g
Fat
20.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g)

1 cup raw spinach (30g)

1 medium sweet potato (130g)

1 teaspoon olive oil (5g)

1/2 medium avocado (100g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the sweet potato into small cubes for even roasting. Toss the cubes with olive oil, a pinch of salt, and your favorite spices (like paprika or black pepper). Spread them out in a single layer on the baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the egg whites to the pan and cook them gently.

  • 5

    When the egg whites begin to set, add the raw spinach and stir until the spinach wilts and the scramble is fully cooked.

  • 6

    Plate the egg white scramble alongside the roasted sweet potatoes. Top with slices or chunks of avocado for creaminess.

  • 7

    Serve warm and enjoy your balanced, 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

A bright and satisfying morning meal featuring a fluffy egg white and spinach scramble paired with oven-roasted sweet potatoes and creamy avocado. This dish offers balanced flavors and textures, from the soft scramble to the crispy roasted edges of sweet potato, finished with a cool, rich avocado garnish.

NUTRITION

424kcal
Protein
22.9g
Fat
20.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 165g)

1 cup raw spinach (30g)

1 medium sweet potato (130g)

1 teaspoon olive oil (5g)

1/2 medium avocado (100g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the sweet potato into small cubes for even roasting. Toss the cubes with olive oil, a pinch of salt, and your favorite spices (like paprika or black pepper). Spread them out in a single layer on the baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the egg whites to the pan and cook them gently.

  • 5

    When the egg whites begin to set, add the raw spinach and stir until the spinach wilts and the scramble is fully cooked.

  • 6

    Plate the egg white scramble alongside the roasted sweet potatoes. Top with slices or chunks of avocado for creaminess.

  • 7

    Serve warm and enjoy your balanced, nutritious breakfast!