Egg White and 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 and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Start your morning with a vibrant plate of fluffy egg white scramble enhanced with fresh spinach, paired with crispy roasted sweet potatoes. This gluten-free dish is designed to energize your day with clean, wholesome ingredients that balance a lean protein punch with hearty, slow-burning carbohydrates.

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NUTRITION

529kcal
Protein
38.9g
Fat
27.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (approx. 320g)

1 cup fresh spinach (30g)

1.5 medium sweet potatoes (225g)

2 tbsp olive oil (28g)

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1/2-inch cubes.

  • 2

    Toss the diced sweet potatoes in 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potatoes in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Pour in the 10 egg whites and add the fresh spinach.

  • 5

    Gently scramble the egg whites and spinach together, stirring frequently until the egg whites are fully cooked.

  • 6

    Season the scramble with a pinch of salt and pepper to taste.

  • 7

    Once the sweet potatoes are done, plate a serving of the roasted sweet potatoes alongside the egg white and spinach scramble. Serve immediately.

Egg White and 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 and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Start your morning with a vibrant plate of fluffy egg white scramble enhanced with fresh spinach, paired with crispy roasted sweet potatoes. This gluten-free dish is designed to energize your day with clean, wholesome ingredients that balance a lean protein punch with hearty, slow-burning carbohydrates.

NUTRITION

529kcal
Protein
38.9g
Fat
27.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (approx. 320g)

1 cup fresh spinach (30g)

1.5 medium sweet potatoes (225g)

2 tbsp olive oil (28g)

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1/2-inch cubes.

  • 2

    Toss the diced sweet potatoes in 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the sweet potatoes in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Pour in the 10 egg whites and add the fresh spinach.

  • 5

    Gently scramble the egg whites and spinach together, stirring frequently until the egg whites are fully cooked.

  • 6

    Season the scramble with a pinch of salt and pepper to taste.

  • 7

    Once the sweet potatoes are done, plate a serving of the roasted sweet potatoes alongside the egg white and spinach scramble. Serve immediately.