Egg White Spinach Scramble with Roasted Sweet Potatoes

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

Egg White Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potatoes

A wholesome breakfast featuring fluffy egg white scramble with fresh spinach and a side of roasted sweet potatoes, prepared using whole foods. This vibrant plate delivers satisfying flavors and textures, from the savory scramble to the naturally sweet roasted potato, making it a perfect start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
35.9g
Fat
14.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

9 egg whites

1 cup fresh spinach

1 medium roasted sweet potato

1/4 cup diced red onion

3 teaspoons olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Scrub the sweet potato, then pierce it with a fork a few times. Rub lightly with olive oil and sprinkle with a pinch of salt. Place on a baking sheet and roast for 25-30 minutes, or until tender.

  • 3

    While the sweet potato roasts, heat about 1.5 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red onion to the skillet and sauté for 2-3 minutes until slightly softened.

  • 5

    Pour in the 9 egg whites, and add the fresh spinach. Season lightly with salt and pepper. Gently stir until the egg whites set and the spinach wilts, about 3-4 minutes.

  • 6

    Once the sweet potato is roasted, remove it from the oven, let it cool slightly, then slice or cube it as desired.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato and serve immediately.

Egg White Spinach Scramble with Roasted Sweet Potatoes

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

Egg White Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potatoes

A wholesome breakfast featuring fluffy egg white scramble with fresh spinach and a side of roasted sweet potatoes, prepared using whole foods. This vibrant plate delivers satisfying flavors and textures, from the savory scramble to the naturally sweet roasted potato, making it a perfect start to your day.

NUTRITION

398kcal
Protein
35.9g
Fat
14.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

9 egg whites

1 cup fresh spinach

1 medium roasted sweet potato

1/4 cup diced red onion

3 teaspoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Scrub the sweet potato, then pierce it with a fork a few times. Rub lightly with olive oil and sprinkle with a pinch of salt. Place on a baking sheet and roast for 25-30 minutes, or until tender.

  • 3

    While the sweet potato roasts, heat about 1.5 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red onion to the skillet and sauté for 2-3 minutes until slightly softened.

  • 5

    Pour in the 9 egg whites, and add the fresh spinach. Season lightly with salt and pepper. Gently stir until the egg whites set and the spinach wilts, about 3-4 minutes.

  • 6

    Once the sweet potato is roasted, remove it from the oven, let it cool slightly, then slice or cube it as desired.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato and serve immediately.