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

Pan-scrambled egg whites with wilted spinach and sautéed onions, served with a side of oven-roasted sweet potatoes for a touch of caramelized sweetness.

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NUTRITION

345kcal
Protein
27.5g
Fat
9.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Egg Whites

1 cup cubed Sweet Potato

2 cups Baby Spinach

0.25 cup diced Yellow Onion

2 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Add the diced onions to the skillet and sauté for 3-4 minutes until they become translucent.

  • 6

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

  • 7

    Pour the egg whites into the skillet, season with black pepper, and scramble gently with a spatula until the whites are fully set and opaque.

  • 8

    Serve the egg white scramble immediately alongside the warm roasted sweet potatoes.

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

Pan-scrambled egg whites with wilted spinach and sautéed onions, served with a side of oven-roasted sweet potatoes for a touch of caramelized sweetness.

NUTRITION

345kcal
Protein
27.5g
Fat
9.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Egg Whites

1 cup cubed Sweet Potato

2 cups Baby Spinach

0.25 cup diced Yellow Onion

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Add the diced onions to the skillet and sauté for 3-4 minutes until they become translucent.

  • 6

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

  • 7

    Pour the egg whites into the skillet, season with black pepper, and scramble gently with a spatula until the whites are fully set and opaque.

  • 8

    Serve the egg white scramble immediately alongside the warm roasted sweet potatoes.