Egg White Scramble with Spinach, Cherry Tomatoes and Roasted Sweet Potato

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

Egg White Scramble with Spinach, Cherry Tomatoes and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Cherry Tomatoes and Roasted Sweet Potato

Fluffy egg whites scrambled with fresh spinach and juicy cherry tomatoes, served alongside cubes of tender, caramelized roasted sweet potato.

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NUTRITION

358kcal
Protein
23.5g
Fat
14.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites

130g Sweet Potato, cubed

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

30g Fresh Avocado

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and browned.

  • 3

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

  • 4

    Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.

  • 5

    Add the fresh spinach to the pan and toss until just wilted, about 1 minute.

  • 6

    Whisk the egg whites briefly, then pour them into the skillet with the vegetables.

  • 7

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

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes and top with fresh avocado slices.

Egg White Scramble with Spinach, Cherry Tomatoes and Roasted Sweet Potato

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

Egg White Scramble with Spinach, Cherry Tomatoes and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Cherry Tomatoes and Roasted Sweet Potato

Fluffy egg whites scrambled with fresh spinach and juicy cherry tomatoes, served alongside cubes of tender, caramelized roasted sweet potato.

NUTRITION

358kcal
Protein
23.5g
Fat
14.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites

130g Sweet Potato, cubed

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

30g Fresh Avocado

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and browned.

  • 3

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

  • 4

    Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.

  • 5

    Add the fresh spinach to the pan and toss until just wilted, about 1 minute.

  • 6

    Whisk the egg whites briefly, then pour them into the skillet with the vegetables.

  • 7

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

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes and top with fresh avocado slices.