Egg White Scramble with Spinach 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 and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

Fluffy egg whites scrambled with fresh spinach and served alongside caramelized roasted sweet potato cubes and a side of juicy blueberries.

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NUTRITION

389kcal
Protein
34.9g
Fat
10.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1 large Egg

120 grams Sweet Potato, cubed

2 cups fresh Spinach

0.5 cup fresh Blueberries

1 teaspoon Olive Oil

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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 pinch of sea salt and roast for 20 to 25 minutes until tender.

  • 3

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

  • 4

    Add the spinach to the skillet and sauté until it is just wilted.

  • 5

    In a small bowl, whisk together the whole egg and egg whites, then pour the mixture into the skillet with the spinach.

  • 6

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

  • 7

    Plate the scramble alongside the roasted sweet potatoes and serve with fresh blueberries on the side.

Egg White Scramble with Spinach 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 and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

Fluffy egg whites scrambled with fresh spinach and served alongside caramelized roasted sweet potato cubes and a side of juicy blueberries.

NUTRITION

389kcal
Protein
34.9g
Fat
10.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1 large Egg

120 grams Sweet Potato, cubed

2 cups fresh Spinach

0.5 cup fresh Blueberries

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with a pinch of sea salt and roast for 20 to 25 minutes until tender.

  • 3

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

  • 4

    Add the spinach to the skillet and sauté until it is just wilted.

  • 5

    In a small bowl, whisk together the whole egg and egg whites, then pour the mixture into the skillet with the spinach.

  • 6

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

  • 7

    Plate the scramble alongside the roasted sweet potatoes and serve with fresh blueberries on the side.