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

Sautéed egg whites and leafy spinach served alongside golden roasted sweet potato cubes for a clean breakfast with a satisfyingly toasted finish.

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NUTRITION

315kcal
Protein
13g
Fat
17.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

90g Liquid Egg Whites

1 cup Fresh Spinach

125g Sweet Potato, diced

1.25 tablespoons Avocado Oil

1/4 teaspoon Garlic Powder

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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 half-inch cubes to ensure even cooking.

  • 3

    Toss the sweet potato cubes with one tablespoon of avocado oil and the garlic powder on the prepared baking sheet.

  • 4

    Roast the potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and slightly browned.

  • 5

    While the potatoes finish, heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the fresh spinach to the skillet and sauté briefly until just wilted.

  • 7

    Pour the liquid egg whites over the spinach and scramble gently with a spatula until the whites are fully set and opaque.

  • 8

    Plate the roasted sweet potatoes and top with the egg white scramble, seasoning with a pinch of sea salt if desired.

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

Sautéed egg whites and leafy spinach served alongside golden roasted sweet potato cubes for a clean breakfast with a satisfyingly toasted finish.

NUTRITION

315kcal
Protein
13g
Fat
17.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

90g Liquid Egg Whites

1 cup Fresh Spinach

125g Sweet Potato, diced

1.25 tablespoons Avocado Oil

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes to ensure even cooking.

  • 3

    Toss the sweet potato cubes with one tablespoon of avocado oil and the garlic powder on the prepared baking sheet.

  • 4

    Roast the potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and slightly browned.

  • 5

    While the potatoes finish, heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the fresh spinach to the skillet and sauté briefly until just wilted.

  • 7

    Pour the liquid egg whites over the spinach and scramble gently with a spatula until the whites are fully set and opaque.

  • 8

    Plate the roasted sweet potatoes and top with the egg white scramble, seasoning with a pinch of sea salt if desired.