Egg White Scramble with Roasted Sweet Potato, Spinach & Whole Grain Toast

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

Egg White Scramble with Roasted Sweet Potato, Spinach & Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Sweet Potato, Spinach & Whole Grain Toast

Start your morning with a vibrant plate of fluffy egg white scramble paired with tender roasted sweet potato cubes and fresh spinach. This wholesome creation features a slice of hearty whole grain toast and creamy avocado accents, offering a perfect balance of flavors and textures for a satisfying breakfast.

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NUTRITION

485kcal
Protein
27.8g
Fat
20.8g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 182g)

1 medium Sweet Potato

1 cup raw Spinach

1 tsp Olive Oil

1/2 Avocado

1 slice Whole Grain Bread

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the medium sweet potato into small cubes. Toss with a little olive oil, salt, and pepper, then spread out on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes, stirring once halfway, until tender and lightly browned.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and spray lightly with cooking spray.

  • 5

    Pour 0.75 cup of egg whites into the skillet. Add a handful of fresh spinach and stir continuously to create a light and fluffy scramble. Season with salt and pepper to taste.

  • 6

    Once the sweet potatoes are done, remove them from the oven.

  • 7

    Toast a slice of whole grain bread until golden.

  • 8

    Plate the egg white scramble and top with roasted sweet potato cubes. Add slices of 1/2 avocado on the side for a creamy contrast.

  • 9

    Serve immediately and enjoy your balanced, whole foods breakfast.

Egg White Scramble with Roasted Sweet Potato, Spinach & Whole Grain Toast

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

Egg White Scramble with Roasted Sweet Potato, Spinach & Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Sweet Potato, Spinach & Whole Grain Toast

Start your morning with a vibrant plate of fluffy egg white scramble paired with tender roasted sweet potato cubes and fresh spinach. This wholesome creation features a slice of hearty whole grain toast and creamy avocado accents, offering a perfect balance of flavors and textures for a satisfying breakfast.

NUTRITION

485kcal
Protein
27.8g
Fat
20.8g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 182g)

1 medium Sweet Potato

1 cup raw Spinach

1 tsp Olive Oil

1/2 Avocado

1 slice Whole Grain Bread

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the medium sweet potato into small cubes. Toss with a little olive oil, salt, and pepper, then spread out on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes, stirring once halfway, until tender and lightly browned.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and spray lightly with cooking spray.

  • 5

    Pour 0.75 cup of egg whites into the skillet. Add a handful of fresh spinach and stir continuously to create a light and fluffy scramble. Season with salt and pepper to taste.

  • 6

    Once the sweet potatoes are done, remove them from the oven.

  • 7

    Toast a slice of whole grain bread until golden.

  • 8

    Plate the egg white scramble and top with roasted sweet potato cubes. Add slices of 1/2 avocado on the side for a creamy contrast.

  • 9

    Serve immediately and enjoy your balanced, whole foods breakfast.