Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Start your day with a light yet satisfying scramble featuring fluffy egg whites and fresh spinach paired with perfectly roasted sweet potato cubes, all brought together with a hint of olive oil. This dish delivers a delicate balance of flavors and textures, making it an energizing option for a nutritious breakfast.

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NUTRITION

408kcal
Protein
14.9g
Fat
27.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites

2 cups raw spinach

1 medium sweet potato

2 tbsp extra virgin olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and dice the medium sweet potato into 1/2-inch cubes.

  • 2

    Place the diced sweet potato on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and lightly browned.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the egg whites and sprinkle in a pinch of salt and pepper.

  • 5

    Cook the egg whites for 1 minute before adding the spinach. Stir gently as the spinach wilts into the egg whites, cooking for another 2-3 minutes until the eggs are set.

  • 6

    Plate the warm scramble and serve with the roasted sweet potato cubes on the side. Enjoy your wholesome breakfast!

Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Start your day with a light yet satisfying scramble featuring fluffy egg whites and fresh spinach paired with perfectly roasted sweet potato cubes, all brought together with a hint of olive oil. This dish delivers a delicate balance of flavors and textures, making it an energizing option for a nutritious breakfast.

NUTRITION

408kcal
Protein
14.9g
Fat
27.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 egg whites

2 cups raw spinach

1 medium sweet potato

2 tbsp extra virgin olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel (if desired) and dice the medium sweet potato into 1/2-inch cubes.

  • 2

    Place the diced sweet potato on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and lightly browned.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the egg whites and sprinkle in a pinch of salt and pepper.

  • 5

    Cook the egg whites for 1 minute before adding the spinach. Stir gently as the spinach wilts into the egg whites, cooking for another 2-3 minutes until the eggs are set.

  • 6

    Plate the warm scramble and serve with the roasted sweet potato cubes on the side. Enjoy your wholesome breakfast!