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

Start your day with a light, nutritious breakfast featuring a fluffy egg white scramble enriched with fresh spinach and paired with perfectly roasted sweet potatoes. This dish delivers a satisfying balance of flavor and texture, combining the natural sweetness of sweet potatoes with the delicate, savory taste of egg whites and spinach.

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NUTRITION

270kcal
Protein
13.9g
Fat
5.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (99g total)

1 cup fresh Spinach (30g)

1 medium Sweet Potato (200g)

1 teaspoon Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel (if desired) and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the diced sweet potatoes in a bowl with olive oil, a pinch of salt, and a pinch of black pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and add the fresh spinach.

  • 5

    Cook gently, stirring occasionally until the egg whites are set and the spinach is wilted, about 3-4 minutes. Season with a pinch of salt and black pepper to taste.

  • 6

    Serve the warm egg white scramble alongside the roasted sweet potatoes for a balanced, nutrient-rich breakfast.

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

Start your day with a light, nutritious breakfast featuring a fluffy egg white scramble enriched with fresh spinach and paired with perfectly roasted sweet potatoes. This dish delivers a satisfying balance of flavor and texture, combining the natural sweetness of sweet potatoes with the delicate, savory taste of egg whites and spinach.

NUTRITION

270kcal
Protein
13.9g
Fat
5.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (99g total)

1 cup fresh Spinach (30g)

1 medium Sweet Potato (200g)

1 teaspoon Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel (if desired) and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the diced sweet potatoes in a bowl with olive oil, a pinch of salt, and a pinch of black pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and add the fresh spinach.

  • 5

    Cook gently, stirring occasionally until the egg whites are set and the spinach is wilted, about 3-4 minutes. Season with a pinch of salt and black pepper to taste.

  • 6

    Serve the warm egg white scramble alongside the roasted sweet potatoes for a balanced, nutrient-rich breakfast.