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

A light and flavorful breakfast featuring a delicate scramble of egg whites and fresh spinach paired with tender roasted sweet potato cubes. Enhanced with a hint of olive oil and a splash of almond milk, this gluten-free dish offers a satisfying start to your day while keeping the calories and protein in check.

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NUTRITION

377kcal
Protein
36.6g
Fat
10.3g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

9 egg whites (approx 297g)

2 cups fresh spinach

150g roasted sweet potato

2 tsp extra virgin olive oil

1 tbsp unsweetened almond milk

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, then toss with a teaspoon of olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, heat a nonstick skillet over medium heat. Add the remaining teaspoon of olive oil.

  • 3

    Pour the egg whites into the skillet. Let them sit for a few seconds before stirring gently with a spatula.

  • 4

    Add the fresh spinach to the skillet along with a splash of unsweetened almond milk. Stir continuously until the spinach wilts and the eggs are softly scrambled.

  • 5

    Once the egg scramble is cooked to your desired consistency, plate it alongside the roasted sweet potato cubes. Season with additional salt and pepper to taste and serve warm.

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

A light and flavorful breakfast featuring a delicate scramble of egg whites and fresh spinach paired with tender roasted sweet potato cubes. Enhanced with a hint of olive oil and a splash of almond milk, this gluten-free dish offers a satisfying start to your day while keeping the calories and protein in check.

NUTRITION

377kcal
Protein
36.6g
Fat
10.3g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

9 egg whites (approx 297g)

2 cups fresh spinach

150g roasted sweet potato

2 tsp extra virgin olive oil

1 tbsp unsweetened almond milk

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, then toss with a teaspoon of olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato is roasting, heat a nonstick skillet over medium heat. Add the remaining teaspoon of olive oil.

  • 3

    Pour the egg whites into the skillet. Let them sit for a few seconds before stirring gently with a spatula.

  • 4

    Add the fresh spinach to the skillet along with a splash of unsweetened almond milk. Stir continuously until the spinach wilts and the eggs are softly scrambled.

  • 5

    Once the egg scramble is cooked to your desired consistency, plate it alongside the roasted sweet potato cubes. Season with additional salt and pepper to taste and serve warm.