Egg White Scramble with Spinach and Roasted Sweet Potato

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

Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

Start your day with a vibrant, nutrient-packed scramble featuring fluffy egg whites and a whole egg combined with fresh spinach and perfectly roasted sweet potato. Complemented by a crisp, refreshing small apple, this balanced breakfast offers a delightful blend of protein, wholesome vegetables, and natural fruit sweetness—all lightly enhanced with olive oil for a satisfying, flavorful kick.

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NUTRITION

445kcal
Protein
38.0g
Fat
14.9g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

8 egg whites

1 whole egg

1 cup fresh spinach

1 small roasted sweet potato

2 teaspoons olive oil

1 small apple

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato thoroughly, prick it with a fork, drizzle with 1 teaspoon of olive oil, and roast it in the oven for about 25-30 minutes until tender.

  • 2

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

  • 3

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

  • 4

    In a bowl, whisk together the egg whites and whole egg until well combined. Pour the eggs over the spinach in the skillet.

  • 5

    Cook gently, stirring occasionally, until the eggs are softly set and scrambled, about 4-5 minutes.

  • 6

    Plate the egg scramble alongside the roasted sweet potato. Serve with a small apple on the side for a fresh, fruity finish.

Egg White Scramble with Spinach and Roasted Sweet Potato

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

Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

Start your day with a vibrant, nutrient-packed scramble featuring fluffy egg whites and a whole egg combined with fresh spinach and perfectly roasted sweet potato. Complemented by a crisp, refreshing small apple, this balanced breakfast offers a delightful blend of protein, wholesome vegetables, and natural fruit sweetness—all lightly enhanced with olive oil for a satisfying, flavorful kick.

NUTRITION

445kcal
Protein
38.0g
Fat
14.9g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

8 egg whites

1 whole egg

1 cup fresh spinach

1 small roasted sweet potato

2 teaspoons olive oil

1 small apple

PREPARATION

  • 1

    Preheat the oven to 400°F. Wash the sweet potato thoroughly, prick it with a fork, drizzle with 1 teaspoon of olive oil, and roast it in the oven for about 25-30 minutes until tender.

  • 2

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

  • 3

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

  • 4

    In a bowl, whisk together the egg whites and whole egg until well combined. Pour the eggs over the spinach in the skillet.

  • 5

    Cook gently, stirring occasionally, until the eggs are softly set and scrambled, about 4-5 minutes.

  • 6

    Plate the egg scramble alongside the roasted sweet potato. Serve with a small apple on the side for a fresh, fruity finish.