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

Enjoy a vibrant, nutrient-packed breakfast featuring a fluffy egg white scramble kissed with fresh spinach and paired with perfectly roasted sweet potato cubes. A drizzle of olive oil adds a delightful richness without tipping your macros, making this meal an ideal start for energy and wellness.

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NUTRITION

355kcal
Protein
13g
Fat
28.5g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1 cup raw spinach (~30g)

1/2 medium sweet potato (~57g)

2 tablespoons olive oil

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PREPARATION

  • 1

    Preheat the oven to 425°F for the roasted sweet potatoes.

  • 2

    Peel (if preferred) and dice the half-medium sweet potato into small cubes. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, or until tender and slightly crisp on the edges, stirring halfway.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the remaining 1 tablespoon of olive oil.

  • 5

    Pour in the egg whites and let them sit for a few seconds before adding the spinach. Gently stir as the egg whites begin to set, allowing the spinach to wilt.

  • 6

    Cook until the scramble is softly set and slightly frothy, taking care not to overcook to maintain a light texture.

  • 7

    Plate the warm scramble alongside the roasted sweet potato cubes and enjoy your 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

Enjoy a vibrant, nutrient-packed breakfast featuring a fluffy egg white scramble kissed with fresh spinach and paired with perfectly roasted sweet potato cubes. A drizzle of olive oil adds a delightful richness without tipping your macros, making this meal an ideal start for energy and wellness.

NUTRITION

355kcal
Protein
13g
Fat
28.5g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1 cup raw spinach (~30g)

1/2 medium sweet potato (~57g)

2 tablespoons olive oil

PREPARATION

  • 1

    Preheat the oven to 425°F for the roasted sweet potatoes.

  • 2

    Peel (if preferred) and dice the half-medium sweet potato into small cubes. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, or until tender and slightly crisp on the edges, stirring halfway.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add the remaining 1 tablespoon of olive oil.

  • 5

    Pour in the egg whites and let them sit for a few seconds before adding the spinach. Gently stir as the egg whites begin to set, allowing the spinach to wilt.

  • 6

    Cook until the scramble is softly set and slightly frothy, taking care not to overcook to maintain a light texture.

  • 7

    Plate the warm scramble alongside the roasted sweet potato cubes and enjoy your balanced, nutrient-rich breakfast.