Egg White Scramble with Roasted Sweet Potato and Spinach

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

Egg White Scramble with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Sweet Potato and Spinach

Enjoy a vibrant, nutrient-packed morning dish featuring a light, fluffy scramble made with egg whites and a whole egg, perfectly paired with tender roasted sweet potato wedges and freshly sautéed spinach. The natural sweetness of the sweet potato and the delicate earthiness of spinach create a satisfying and energizing start to your day.

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NUTRITION

375kcal
Protein
23.9g
Fat
14.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

1 Whole Egg

1.5 medium Sweet Potato

1 cup Spinach

2 teaspoons Olive Oil

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into small cubes or wedges. Toss with 2 teaspoons of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the sweet potato roasts, whisk together 4 egg whites and 1 whole egg in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Add the egg mixture and gently stir to scramble, cooking until just set.

  • 6

    In the last minute of cooking, add 1 cup of spinach to the skillet and mix until wilted.

  • 7

    Plate the egg scramble alongside the roasted sweet potato and enjoy your balanced breakfast.

Egg White Scramble with Roasted Sweet Potato and Spinach

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

Egg White Scramble with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Sweet Potato and Spinach

Enjoy a vibrant, nutrient-packed morning dish featuring a light, fluffy scramble made with egg whites and a whole egg, perfectly paired with tender roasted sweet potato wedges and freshly sautéed spinach. The natural sweetness of the sweet potato and the delicate earthiness of spinach create a satisfying and energizing start to your day.

NUTRITION

375kcal
Protein
23.9g
Fat
14.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites

1 Whole Egg

1.5 medium Sweet Potato

1 cup Spinach

2 teaspoons Olive Oil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into small cubes or wedges. Toss with 2 teaspoons of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the sweet potato roasts, whisk together 4 egg whites and 1 whole egg in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Add the egg mixture and gently stir to scramble, cooking until just set.

  • 6

    In the last minute of cooking, add 1 cup of spinach to the skillet and mix until wilted.

  • 7

    Plate the egg scramble alongside the roasted sweet potato and enjoy your balanced breakfast.