Scrambled Egg Whites with Roasted Potatoes and Sautéed Spinach

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

Scrambled Egg Whites with Roasted Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Potatoes and Sautéed Spinach

Start your day with a light and nutritious scramble featuring airy egg whites paired with crispy roasted potatoes and tender sautéed spinach, finished with a hint of low-fat cheddar for extra flavor. This well-balanced meal offers a delightful medley of textures and flavors to energize your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
38.7g
Fat
13.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (240g)

1 oz low-fat cheddar cheese, shredded (28g)

1 small potato, diced (100g)

1 cup raw spinach (30g)

2 tsp olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced small potato with 1 teaspoon of olive oil, salt, and pepper, then spread it in a single layer on a baking sheet.

  • 2

    Roast the potatoes in the oven for about 20-25 minutes, or until golden brown and tender, stirring halfway through for even cooking.

  • 3

    While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper, then remove from heat.

  • 4

    In a bowl, lightly whisk the egg whites with a pinch of salt and pepper. Pour the egg whites into a non-stick pan over medium-low heat. Gently scramble until they begin to set.

  • 5

    When the egg whites are mostly cooked, sprinkle the shredded low-fat cheddar cheese over them and fold in the sautéed spinach. Continue to cook until the cheese melts and the eggs are fully set.

  • 6

    Plate the scrambled egg whites with spinach and cheese alongside the roasted potatoes. Serve warm and enjoy a balanced, nutritious breakfast.

Scrambled Egg Whites with Roasted Potatoes and Sautéed Spinach

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

Scrambled Egg Whites with Roasted Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Potatoes and Sautéed Spinach

Start your day with a light and nutritious scramble featuring airy egg whites paired with crispy roasted potatoes and tender sautéed spinach, finished with a hint of low-fat cheddar for extra flavor. This well-balanced meal offers a delightful medley of textures and flavors to energize your morning.

NUTRITION

380kcal
Protein
38.7g
Fat
13.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (240g)

1 oz low-fat cheddar cheese, shredded (28g)

1 small potato, diced (100g)

1 cup raw spinach (30g)

2 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced small potato with 1 teaspoon of olive oil, salt, and pepper, then spread it in a single layer on a baking sheet.

  • 2

    Roast the potatoes in the oven for about 20-25 minutes, or until golden brown and tender, stirring halfway through for even cooking.

  • 3

    While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper, then remove from heat.

  • 4

    In a bowl, lightly whisk the egg whites with a pinch of salt and pepper. Pour the egg whites into a non-stick pan over medium-low heat. Gently scramble until they begin to set.

  • 5

    When the egg whites are mostly cooked, sprinkle the shredded low-fat cheddar cheese over them and fold in the sautéed spinach. Continue to cook until the cheese melts and the eggs are fully set.

  • 6

    Plate the scrambled egg whites with spinach and cheese alongside the roasted potatoes. Serve warm and enjoy a balanced, nutritious breakfast.