Egg 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 and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potatoes

A light yet satisfying breakfast featuring a fluffy scramble of a whole egg and a half egg white with fresh spinach, paired with tender roasted sweet potatoes and creamy avocado slices for a perfect balance of flavors and textures.

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NUTRITION

335kcal
Protein
12.2g
Fat
19.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1/2 egg white

1 cup fresh spinach

100g sweet potato

1 tsp olive oil

1/2 medium avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes, then toss with olive oil and a pinch of salt if desired. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20 minutes or until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, lightly beat the whole egg and the half egg white in a bowl. Stir in the fresh spinach.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg and spinach mixture and gently scramble until just set.

  • 6

    Plate the egg scramble alongside the roasted sweet potatoes and top with slices of avocado for a creamy finish.

Egg 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 and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potatoes

A light yet satisfying breakfast featuring a fluffy scramble of a whole egg and a half egg white with fresh spinach, paired with tender roasted sweet potatoes and creamy avocado slices for a perfect balance of flavors and textures.

NUTRITION

335kcal
Protein
12.2g
Fat
19.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1/2 egg white

1 cup fresh spinach

100g sweet potato

1 tsp olive oil

1/2 medium avocado

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes, then toss with olive oil and a pinch of salt if desired. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20 minutes or until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, lightly beat the whole egg and the half egg white in a bowl. Stir in the fresh spinach.

  • 5

    Heat a non-stick skillet over medium heat. Pour in the egg and spinach mixture and gently scramble until just set.

  • 6

    Plate the egg scramble alongside the roasted sweet potatoes and top with slices of avocado for a creamy finish.