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

Fluffy egg whites scrambled with fresh spinach, served alongside oven-roasted sweet potato cubes and creamy avocado for a satisfying, nutrient-dense start.

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NUTRITION

398kcal
Protein
23.2g
Fat
18.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

170g Liquid Egg Whites

60g Fresh Spinach

1 tbsp Extra Virgin Olive Oil

30g Fresh Avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

    Pour the egg whites into the skillet with the spinach, seasoning with a pinch of garlic powder, salt, and pepper.

  • 7

    Gently scramble the egg whites until they are fully set and fluffy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh sliced avocado.

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

Fluffy egg whites scrambled with fresh spinach, served alongside oven-roasted sweet potato cubes and creamy avocado for a satisfying, nutrient-dense start.

NUTRITION

398kcal
Protein
23.2g
Fat
18.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

170g Liquid Egg Whites

60g Fresh Spinach

1 tbsp Extra Virgin Olive Oil

30g Fresh Avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

    Pour the egg whites into the skillet with the spinach, seasoning with a pinch of garlic powder, salt, and pepper.

  • 7

    Gently scramble the egg whites until they are fully set and fluffy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh sliced avocado.