Egg White Veggie Scramble with Roasted Sweet Potato

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

Egg White Veggie Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Sweet Potato

Savor a vibrant, clean breakfast featuring a fluffy egg white scramble packed with sautéed spinach, red bell pepper, and a hint of red onion paired with roasted sweet potato cubes and a creamy touch of avocado. This wholesome dish brings a bright start to your day with balanced flavors and satisfying textures, all while keeping it gluten-free and aligned with a whole food lifestyle.

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NUTRITION

363kcal
Protein
26g
Fat
12.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

1 medium sweet potato, baked (130g)

1 cup spinach (30g)

1/2 cup diced red bell pepper (75g)

1/4 cup chopped red onion (40g)

1.5 teaspoons olive oil (7.5g)

1/4 avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and lightly browned.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a small amount of olive oil.

  • 4

    Sauté the chopped red onion and red bell pepper until they become soft and aromatic, about 3-4 minutes.

  • 5

    Add the spinach to the skillet and continue to cook until wilted, about 1-2 minutes.

  • 6

    Pour in the egg whites and gently scramble with the veggies until the eggs are set but still moist, about 3-4 minutes.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato cubes.

  • 8

    Top the scramble with slices or chunks of avocado, season with a pinch of salt and pepper, and serve immediately.

Egg White Veggie Scramble with Roasted Sweet Potato

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

Egg White Veggie Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Roasted Sweet Potato

Savor a vibrant, clean breakfast featuring a fluffy egg white scramble packed with sautéed spinach, red bell pepper, and a hint of red onion paired with roasted sweet potato cubes and a creamy touch of avocado. This wholesome dish brings a bright start to your day with balanced flavors and satisfying textures, all while keeping it gluten-free and aligned with a whole food lifestyle.

NUTRITION

363kcal
Protein
26g
Fat
12.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

1 medium sweet potato, baked (130g)

1 cup spinach (30g)

1/2 cup diced red bell pepper (75g)

1/4 cup chopped red onion (40g)

1.5 teaspoons olive oil (7.5g)

1/4 avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, toss with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and lightly browned.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add a small amount of olive oil.

  • 4

    Sauté the chopped red onion and red bell pepper until they become soft and aromatic, about 3-4 minutes.

  • 5

    Add the spinach to the skillet and continue to cook until wilted, about 1-2 minutes.

  • 6

    Pour in the egg whites and gently scramble with the veggies until the eggs are set but still moist, about 3-4 minutes.

  • 7

    Plate the egg white scramble alongside the roasted sweet potato cubes.

  • 8

    Top the scramble with slices or chunks of avocado, season with a pinch of salt and pepper, and serve immediately.