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

Gently scrambled egg whites with wilted spinach served alongside golden roasted sweet potato cubes and topped with creamy avocado.

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NUTRITION

347kcal
Protein
29.1g
Fat
12.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

120 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with a light mist of oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring gently, until they are set and fluffy.

  • 5

    Transfer the scramble to a plate, serve with the roasted sweet potatoes, and top with the creamy avocado slices.

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

Gently scrambled egg whites with wilted spinach served alongside golden roasted sweet potato cubes and topped with creamy avocado.

NUTRITION

347kcal
Protein
29.1g
Fat
12.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

120 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with a light mist of oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring gently, until they are set and fluffy.

  • 5

    Transfer the scramble to a plate, serve with the roasted sweet potatoes, and top with the creamy avocado slices.