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

Savor a light and vibrant breakfast featuring a fluffy egg white scramble infused with fresh spinach, paired with tender roasted sweet potato cubes drizzled in extra virgin olive oil. This dish combines heart-healthy fats and a delicate blend of flavors, perfect for a nutritious morning start.

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NUTRITION

541kcal
Protein
24.8g
Fat
37.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (≈198g)

1 cup raw spinach (≈30g)

1 medium baked sweet potato (≈114g)

2.7 tablespoons olive oil (≈38g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pierce it a few times with a fork. Rub it lightly with about 1.5 tablespoons of olive oil and season with a pinch of salt if desired.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 35-40 minutes or until tender.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the remaining 1.2 tablespoons of olive oil.

  • 5

    Pour in the egg whites and add the spinach. Gently stir until the egg whites begin to set and the spinach wilts, about 3-4 minutes.

  • 6

    Once the sweet potato is roasted, slice it into cubes or rounds and serve alongside the warm scramble.

  • 7

    Enjoy this nutritious, balanced breakfast that’s light yet satisfying and perfect for starting your day!

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

Savor a light and vibrant breakfast featuring a fluffy egg white scramble infused with fresh spinach, paired with tender roasted sweet potato cubes drizzled in extra virgin olive oil. This dish combines heart-healthy fats and a delicate blend of flavors, perfect for a nutritious morning start.

NUTRITION

541kcal
Protein
24.8g
Fat
37.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (≈198g)

1 cup raw spinach (≈30g)

1 medium baked sweet potato (≈114g)

2.7 tablespoons olive oil (≈38g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and pierce it a few times with a fork. Rub it lightly with about 1.5 tablespoons of olive oil and season with a pinch of salt if desired.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for 35-40 minutes or until tender.

  • 4

    While the sweet potato roasts, heat a non-stick skillet over medium heat and add the remaining 1.2 tablespoons of olive oil.

  • 5

    Pour in the egg whites and add the spinach. Gently stir until the egg whites begin to set and the spinach wilts, about 3-4 minutes.

  • 6

    Once the sweet potato is roasted, slice it into cubes or rounds and serve alongside the warm scramble.

  • 7

    Enjoy this nutritious, balanced breakfast that’s light yet satisfying and perfect for starting your day!