Greek Yogurt and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

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

Greek Yogurt and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Greek Yogurt and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

Start your day with a light yet satisfying scramble that combines the protein punch of egg whites and Greek yogurt with the natural sweetness of roasted sweet potatoes. Fresh spinach adds vibrant color and nutrients while a touch of olive oil and creamy avocado lend richness to this nutritious breakfast.

Try 3 days free, then $12.99 / mo.

NUTRITION

473kcal
Protein
39.9g
Fat
19.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 medium Sweet Potato (~114g)

1 cup Spinach (~30g)

1 tablespoon Olive Oil (~13.5g)

1/4 Avocado (~50g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, place on a baking sheet, and roast for 40-45 minutes until tender.

  • 2

    While the sweet potato roasts, heat olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until just wilted, about 2-3 minutes.

  • 3

    In a bowl, whisk together the egg whites and nonfat Greek yogurt until smooth.

  • 4

    Pour the egg white mixture into the skillet with the spinach, stirring gently to combine. Cook over medium heat until the eggs are set, about 4-5 minutes.

  • 5

    Once the sweet potato is done, remove it from the oven, let cool slightly, and cut into bite-sized pieces.

  • 6

    Plate the egg white scramble with sautéed spinach alongside the roasted sweet potato and top with diced avocado.

  • 7

    Season with salt and pepper to taste and serve warm.

Greek Yogurt and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

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

Greek Yogurt and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Greek Yogurt and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato

Start your day with a light yet satisfying scramble that combines the protein punch of egg whites and Greek yogurt with the natural sweetness of roasted sweet potatoes. Fresh spinach adds vibrant color and nutrients while a touch of olive oil and creamy avocado lend richness to this nutritious breakfast.

NUTRITION

473kcal
Protein
39.9g
Fat
19.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (~243g)

1/2 cup Nonfat Greek Yogurt (~120g)

1 medium Sweet Potato (~114g)

1 cup Spinach (~30g)

1 tablespoon Olive Oil (~13.5g)

1/4 Avocado (~50g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork, place on a baking sheet, and roast for 40-45 minutes until tender.

  • 2

    While the sweet potato roasts, heat olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until just wilted, about 2-3 minutes.

  • 3

    In a bowl, whisk together the egg whites and nonfat Greek yogurt until smooth.

  • 4

    Pour the egg white mixture into the skillet with the spinach, stirring gently to combine. Cook over medium heat until the eggs are set, about 4-5 minutes.

  • 5

    Once the sweet potato is done, remove it from the oven, let cool slightly, and cut into bite-sized pieces.

  • 6

    Plate the egg white scramble with sautéed spinach alongside the roasted sweet potato and top with diced avocado.

  • 7

    Season with salt and pepper to taste and serve warm.