Egg White and Potato Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Potato Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Potato Scramble with Sautéed Spinach

Pan-seared Yukon Gold potatoes scrambled with fluffy egg whites and fresh spinach, finished with a savory, golden-brown crunch.

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NUTRITION

308kcal
Protein
27.2g
Fat
10.0g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1 Large Egg

120g Yukon Gold Potatoes

2 cups Fresh Spinach

1 tsp Olive Oil

2 tbsp Diced Yellow Onion

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PREPARATION

  • 1

    Dice the Yukon Gold potatoes into small, half-inch cubes to ensure they cook through quickly and evenly.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium heat.

  • 3

    Add the diced potatoes and onions to the pan, sautéing for 8-10 minutes until the potatoes are tender and develop a golden-brown exterior.

  • 4

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

  • 5

    In a small bowl, whisk together the egg whites and the whole egg until well combined.

  • 6

    Reduce the heat to medium-low and pour the egg mixture over the vegetables.

  • 7

    Gently stir the mixture with a spatula, scrambling the eggs until they are fully set but still moist and fluffy.

  • 8

    Season with a pinch of sea salt and cracked black pepper before serving hot.

Egg White and Potato Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Potato Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Potato Scramble with Sautéed Spinach

Pan-seared Yukon Gold potatoes scrambled with fluffy egg whites and fresh spinach, finished with a savory, golden-brown crunch.

NUTRITION

308kcal
Protein
27.2g
Fat
10.0g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

150g Egg Whites

1 Large Egg

120g Yukon Gold Potatoes

2 cups Fresh Spinach

1 tsp Olive Oil

2 tbsp Diced Yellow Onion

PREPARATION

  • 1

    Dice the Yukon Gold potatoes into small, half-inch cubes to ensure they cook through quickly and evenly.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium heat.

  • 3

    Add the diced potatoes and onions to the pan, sautéing for 8-10 minutes until the potatoes are tender and develop a golden-brown exterior.

  • 4

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

  • 5

    In a small bowl, whisk together the egg whites and the whole egg until well combined.

  • 6

    Reduce the heat to medium-low and pour the egg mixture over the vegetables.

  • 7

    Gently stir the mixture with a spatula, scrambling the eggs until they are fully set but still moist and fluffy.

  • 8

    Season with a pinch of sea salt and cracked black pepper before serving hot.