Egg White and Spinach Scramble with Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

A bright, energizing breakfast featuring fluffy egg whites lightly scrambled with fresh spinach and paired with oven-roasted sweet potato cubes drizzled in olive oil for a satisfying, nutrient-packed start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
14.9g
Fat
14.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup raw spinach (30g)

200g sweet potato, cubed

1 tbsp extra virgin olive oil

Salt & pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Toss the cubed sweet potato with half of the olive oil, salt, and pepper. Spread them evenly on the tray.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes or until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 6

    Pour in the egg whites and gently scramble with the spinach. Season with a pinch of salt and pepper.

  • 7

    Cook until the egg whites are softly set, about 3-4 minutes.

  • 8

    Serve the egg white and spinach scramble alongside the roasted sweet potato cubes, and enjoy your balanced, nutritious breakfast.

Egg White and Spinach Scramble with Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

A bright, energizing breakfast featuring fluffy egg whites lightly scrambled with fresh spinach and paired with oven-roasted sweet potato cubes drizzled in olive oil for a satisfying, nutrient-packed start to your day.

NUTRITION

350kcal
Protein
14.9g
Fat
14.5g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup raw spinach (30g)

200g sweet potato, cubed

1 tbsp extra virgin olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Toss the cubed sweet potato with half of the olive oil, salt, and pepper. Spread them evenly on the tray.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes or until tender and slightly crispy on the edges.

  • 4

    While the sweet potato roasts, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 6

    Pour in the egg whites and gently scramble with the spinach. Season with a pinch of salt and pepper.

  • 7

    Cook until the egg whites are softly set, about 3-4 minutes.

  • 8

    Serve the egg white and spinach scramble alongside the roasted sweet potato cubes, and enjoy your balanced, nutritious breakfast.