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

A skillet-scramble of fluffy egg whites and fresh spinach served with cubes of golden roasted sweet potato and a dollop of creamy hummus.

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NUTRITION

407kcal
Protein
34.1g
Fat
10.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

175g Sweet Potato

2 cups Fresh Spinach

2 tablespoons Hummus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into small cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and golden.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach and scramble gently until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and finish with a dollop of creamy hummus for extra flavor.

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

A skillet-scramble of fluffy egg whites and fresh spinach served with cubes of golden roasted sweet potato and a dollop of creamy hummus.

NUTRITION

407kcal
Protein
34.1g
Fat
10.3g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

175g Sweet Potato

2 cups Fresh Spinach

2 tablespoons Hummus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into small cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and golden.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach and scramble gently until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and finish with a dollop of creamy hummus for extra flavor.