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

Pan-scrambled egg whites tossed with fresh spinach and served alongside oven-roasted sweet potato cubes, finished with a touch of savory caramelized onion.

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NUTRITION

416kcal
Protein
25.3g
Fat
14.2g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.5 cups Sweet Potato (cubed)

1 tablespoon Extra Virgin Olive Oil

2 cups Fresh Spinach

1/4 cup Yellow Onion (diced)

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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 potatoes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and edges are caramelized.

  • 4

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

  • 5

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

  • 6

    Add the fresh spinach to the skillet and stir constantly until the leaves are just wilted.

  • 7

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of black pepper.

  • 8

    Gently scramble the egg whites with a spatula until they are fully opaque and set.

  • 9

    Transfer the scramble to a plate and serve alongside the warm roasted sweet potatoes.

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

Pan-scrambled egg whites tossed with fresh spinach and served alongside oven-roasted sweet potato cubes, finished with a touch of savory caramelized onion.

NUTRITION

416kcal
Protein
25.3g
Fat
14.2g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.5 cups Sweet Potato (cubed)

1 tablespoon Extra Virgin Olive Oil

2 cups Fresh Spinach

1/4 cup Yellow Onion (diced)

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and edges are caramelized.

  • 4

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

  • 5

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

  • 6

    Add the fresh spinach to the skillet and stir constantly until the leaves are just wilted.

  • 7

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of black pepper.

  • 8

    Gently scramble the egg whites with a spatula until they are fully opaque and set.

  • 9

    Transfer the scramble to a plate and serve alongside the warm roasted sweet potatoes.