Egg White and Spinach 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 and Spinach Scramble with Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato Cubes

Start your morning with a protein-packed egg white scramble infused with fresh spinach, paired with tender roasted sweet potato cubes. This dish marries creamy textures with a satisfying sweetness from the roasted starch, all lightly enhanced with olive oil to create a balanced, flavorful breakfast that energizes your day.

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NUTRITION

374kcal
Protein
30.9g
Fat
12g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (approx. 243g)

1 cup raw Spinach (approx. 30g)

150 grams Sweet Potato, cut into cubes

2.5 teaspoons Olive Oil (for roasting and scrambling)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into uniform 1/2-inch cubes. Toss them with about 1.5 teaspoons of olive oil, and season lightly with salt and pepper.

  • 3

    Spread the sweet potato cubes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crisp on the edges, stirring halfway for even cooking.

  • 4

    While the sweet potatoes roast, heat the remaining olive oil (about 1 teaspoon) in a non-stick skillet over medium heat.

  • 5

    Add the egg whites to the skillet and cook gently, stirring occasionally as they begin to set. When the egg whites are nearly done, fold in the spinach and cook until slightly wilted.

  • 6

    Season the scramble with salt and pepper to taste.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato cubes and serve warm.

Egg White and Spinach 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 and Spinach Scramble with Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato Cubes

Start your morning with a protein-packed egg white scramble infused with fresh spinach, paired with tender roasted sweet potato cubes. This dish marries creamy textures with a satisfying sweetness from the roasted starch, all lightly enhanced with olive oil to create a balanced, flavorful breakfast that energizes your day.

NUTRITION

374kcal
Protein
30.9g
Fat
12g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (approx. 243g)

1 cup raw Spinach (approx. 30g)

150 grams Sweet Potato, cut into cubes

2.5 teaspoons Olive Oil (for roasting and scrambling)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into uniform 1/2-inch cubes. Toss them with about 1.5 teaspoons of olive oil, and season lightly with salt and pepper.

  • 3

    Spread the sweet potato cubes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crisp on the edges, stirring halfway for even cooking.

  • 4

    While the sweet potatoes roast, heat the remaining olive oil (about 1 teaspoon) in a non-stick skillet over medium heat.

  • 5

    Add the egg whites to the skillet and cook gently, stirring occasionally as they begin to set. When the egg whites are nearly done, fold in the spinach and cook until slightly wilted.

  • 6

    Season the scramble with salt and pepper to taste.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato cubes and serve warm.