Egg White and Spinach Scramble with Roasted Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Potatoes

A light and satisfying breakfast featuring a fluffy egg white scramble with fresh spinach paired with crispy roasted baby potatoes. The dish is finished with a drizzle of olive oil to enhance flavors and ensure a balanced, energizing meal perfect for starting your day.

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NUTRITION

384kcal
Protein
33.1g
Fat
14.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx. 240g)

1 cup spinach (30g)

150g baby potatoes

1 tbsp olive oil

Salt & Pepper (to taste)

1 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the baby potatoes and cut them into halves or quarters, ensuring uniform sizes for even roasting.

  • 2

    Toss the potatoes with half of the olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the potatoes in the preheated oven for about 20-25 minutes, or until they are golden and slightly crispy on the outside. Stir halfway through to ensure even cooking.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat. Lightly spray or brush with a small amount of olive oil.

  • 5

    Add the egg whites to the skillet. Allow them to begin setting slightly before adding the spinach.

  • 6

    Stir the mixture gently, letting the spinach wilt and the egg whites scramble until cooked through, about 3-4 minutes. Season with salt and pepper to taste.

  • 7

    Plate the warm scramble alongside the roasted potatoes. Drizzle a tiny bit of extra olive oil over the scramble if desired, and enjoy your balanced, protein-packed breakfast.

Egg White and Spinach Scramble with Roasted Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Potatoes

A light and satisfying breakfast featuring a fluffy egg white scramble with fresh spinach paired with crispy roasted baby potatoes. The dish is finished with a drizzle of olive oil to enhance flavors and ensure a balanced, energizing meal perfect for starting your day.

NUTRITION

384kcal
Protein
33.1g
Fat
14.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

8 egg whites (approx. 240g)

1 cup spinach (30g)

150g baby potatoes

1 tbsp olive oil

Salt & Pepper (to taste)

1 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash the baby potatoes and cut them into halves or quarters, ensuring uniform sizes for even roasting.

  • 2

    Toss the potatoes with half of the olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the potatoes in the preheated oven for about 20-25 minutes, or until they are golden and slightly crispy on the outside. Stir halfway through to ensure even cooking.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat. Lightly spray or brush with a small amount of olive oil.

  • 5

    Add the egg whites to the skillet. Allow them to begin setting slightly before adding the spinach.

  • 6

    Stir the mixture gently, letting the spinach wilt and the egg whites scramble until cooked through, about 3-4 minutes. Season with salt and pepper to taste.

  • 7

    Plate the warm scramble alongside the roasted potatoes. Drizzle a tiny bit of extra olive oil over the scramble if desired, and enjoy your balanced, protein-packed breakfast.