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

Enjoy a light yet satisfying morning scramble featuring fluffy egg whites and fresh spinach, paired with perfectly roasted sweet potato cubes. This harmonious blend delivers subtle flavors and a nourishing boost to start your day right.

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NUTRITION

385kcal
Protein
30.9g
Fat
9.7g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

200g Roasted Sweet Potato

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces. Toss the cubes lightly with 1 tsp of olive oil, salt, and your choice of pepper.

  • 3

    Spread the sweet potato cubes evenly on the baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potato is roasting, heat the remaining 1 tsp olive oil in a non-stick skillet over medium heat.

  • 5

    Pour in the egg whites and add the fresh spinach. Season lightly with salt and pepper, and gently scramble until the egg whites are set and spinach is wilted, about 3-4 minutes.

  • 6

    Once the sweet potatoes are roasted to perfection, serve them alongside or beneath the egg white scramble for a 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

Enjoy a light yet satisfying morning scramble featuring fluffy egg whites and fresh spinach, paired with perfectly roasted sweet potato cubes. This harmonious blend delivers subtle flavors and a nourishing boost to start your day right.

NUTRITION

385kcal
Protein
30.9g
Fat
9.7g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 cup Fresh Spinach (30g)

200g Roasted Sweet Potato

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces. Toss the cubes lightly with 1 tsp of olive oil, salt, and your choice of pepper.

  • 3

    Spread the sweet potato cubes evenly on the baking sheet and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potato is roasting, heat the remaining 1 tsp olive oil in a non-stick skillet over medium heat.

  • 5

    Pour in the egg whites and add the fresh spinach. Season lightly with salt and pepper, and gently scramble until the egg whites are set and spinach is wilted, about 3-4 minutes.

  • 6

    Once the sweet potatoes are roasted to perfection, serve them alongside or beneath the egg white scramble for a balanced, nutritious breakfast.