Egg White Spinach 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble loaded with fresh spinach and red bell pepper, paired with perfectly roasted sweet potato cubes. This dish offers a delicate balance of protein and wholesome carbs perfect for fueling your morning without weighing you down.

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NUTRITION

327kcal
Protein
24.3g
Fat
9.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup fresh spinach (15g)

1/4 cup diced red bell pepper (38g)

1 small sweet potato (150g)

1 tsp olive oil (for scramble)

1 tsp olive oil (for roasting sweet potato)

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add 1 teaspoon olive oil.

  • 4

    Add the egg whites to the skillet. Once they begin to set, stir in the fresh spinach and diced red bell pepper.

  • 5

    Gently scramble the mixture until the egg whites are fully cooked and the spinach has wilted, about 3-4 minutes.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes and serve warm.

Egg White Spinach 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble loaded with fresh spinach and red bell pepper, paired with perfectly roasted sweet potato cubes. This dish offers a delicate balance of protein and wholesome carbs perfect for fueling your morning without weighing you down.

NUTRITION

327kcal
Protein
24.3g
Fat
9.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup fresh spinach (15g)

1/4 cup diced red bell pepper (38g)

1 small sweet potato (150g)

1 tsp olive oil (for scramble)

1 tsp olive oil (for roasting sweet potato)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway.

  • 3

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add 1 teaspoon olive oil.

  • 4

    Add the egg whites to the skillet. Once they begin to set, stir in the fresh spinach and diced red bell pepper.

  • 5

    Gently scramble the mixture until the egg whites are fully cooked and the spinach has wilted, about 3-4 minutes.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes and serve warm.