Egg White and Spinach Scramble with Roasted Potatoes, Steak, Salad & Fruit

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 Potatoes, Steak, Salad & Fruit

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Potatoes, Steak, Salad & Fruit

Start your day with a nutrient-powered breakfast featuring a fluffy egg white and spinach scramble accented with tender, diced lean steak, accompanied by crispy roasted baby potatoes, a refreshing green salad drizzled with a light vinaigrette, and a side of vibrant mixed berry fruit salad. This balanced plate offers a delightful mix of textures and flavors, blending savory and sweet elements to energize your morning.

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NUTRITION

423kcal
Protein
41.4g
Fat
7.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (244g)

1 cup Fresh Spinach (30g)

2 oz Lean Beef Steak, diced (56g)

1 medium Baby Potato, roasted (150g)

2 cups Mixed Greens Salad (50g)

1 tsp Olive Oil

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the baby potato.

  • 2

    Wash the baby potato, cut it into bite-sized pieces, toss with a pinch of salt, pepper, and a small drizzle of olive oil, and spread on a baking sheet. Roast for about 20-25 minutes or until crispy and tender.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat. Add the diced lean steak and cook until lightly browned. Remove and set aside.

  • 4

    In the same skillet, pour in the egg whites and add the fresh spinach. Stir gently to scramble the eggs and wilt the spinach. Once the eggs are nearly set, add the diced steak back to the pan, stirring to incorporate.

  • 5

    In a small bowl, toss the mixed greens with the remaining olive oil and a splash of vinegar if desired to create a light salad.

  • 6

    For the fruit side, combine the mixed berries in a serving bowl.

  • 7

    Plate the egg white scramble alongside the roasted potatoes, and serve the salad and fruit on the side for a balanced, satisfying breakfast.

Egg White and Spinach Scramble with Roasted Potatoes, Steak, Salad & Fruit

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 Potatoes, Steak, Salad & Fruit

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Potatoes, Steak, Salad & Fruit

Start your day with a nutrient-powered breakfast featuring a fluffy egg white and spinach scramble accented with tender, diced lean steak, accompanied by crispy roasted baby potatoes, a refreshing green salad drizzled with a light vinaigrette, and a side of vibrant mixed berry fruit salad. This balanced plate offers a delightful mix of textures and flavors, blending savory and sweet elements to energize your morning.

NUTRITION

423kcal
Protein
41.4g
Fat
7.4g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (244g)

1 cup Fresh Spinach (30g)

2 oz Lean Beef Steak, diced (56g)

1 medium Baby Potato, roasted (150g)

2 cups Mixed Greens Salad (50g)

1 tsp Olive Oil

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the baby potato.

  • 2

    Wash the baby potato, cut it into bite-sized pieces, toss with a pinch of salt, pepper, and a small drizzle of olive oil, and spread on a baking sheet. Roast for about 20-25 minutes or until crispy and tender.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat. Add the diced lean steak and cook until lightly browned. Remove and set aside.

  • 4

    In the same skillet, pour in the egg whites and add the fresh spinach. Stir gently to scramble the eggs and wilt the spinach. Once the eggs are nearly set, add the diced steak back to the pan, stirring to incorporate.

  • 5

    In a small bowl, toss the mixed greens with the remaining olive oil and a splash of vinegar if desired to create a light salad.

  • 6

    For the fruit side, combine the mixed berries in a serving bowl.

  • 7

    Plate the egg white scramble alongside the roasted potatoes, and serve the salad and fruit on the side for a balanced, satisfying breakfast.