Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

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

Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

Enjoy a light yet satisfying breakfast featuring fluffy scrambled egg whites enriched with tender sautéed spinach and complemented by naturally sweet, roasted sweet potatoes. This meal is a wholesome balance of protein, fiber, and healthy fats, perfect for starting your day with a nutritious boost.

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NUTRITION

398kcal
Protein
31.7g
Fat
14.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx. 240g)

1 cup raw spinach (30g)

150g roasted sweet potato

1 tablespoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Wash and peel the sweet potato. Cut it into 1/2-inch cubes and toss with a small drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add a small splash of olive oil if needed.

  • 4

    Add the raw spinach to the skillet and sauté for 1-2 minutes until it wilts lightly.

  • 5

    In a bowl, whisk the egg whites until frothy. Pour them over the spinach in the skillet.

  • 6

    Cook on medium-low heat, stirring gently, until the egg whites are softly scrambled and completely set.

  • 7

    Plate the scrambled egg whites with spinach alongside the roasted sweet potato cubes.

  • 8

    Season with additional salt and pepper to taste, and enjoy a balanced, energizing breakfast.

Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

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

Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

Enjoy a light yet satisfying breakfast featuring fluffy scrambled egg whites enriched with tender sautéed spinach and complemented by naturally sweet, roasted sweet potatoes. This meal is a wholesome balance of protein, fiber, and healthy fats, perfect for starting your day with a nutritious boost.

NUTRITION

398kcal
Protein
31.7g
Fat
14.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx. 240g)

1 cup raw spinach (30g)

150g roasted sweet potato

1 tablespoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Wash and peel the sweet potato. Cut it into 1/2-inch cubes and toss with a small drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add a small splash of olive oil if needed.

  • 4

    Add the raw spinach to the skillet and sauté for 1-2 minutes until it wilts lightly.

  • 5

    In a bowl, whisk the egg whites until frothy. Pour them over the spinach in the skillet.

  • 6

    Cook on medium-low heat, stirring gently, until the egg whites are softly scrambled and completely set.

  • 7

    Plate the scrambled egg whites with spinach alongside the roasted sweet potato cubes.

  • 8

    Season with additional salt and pepper to taste, and enjoy a balanced, energizing breakfast.