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

Fluffy egg whites scrambled with fresh baby spinach and served with cubed sweet potatoes roasted until they reach a perfect golden-brown caramelized finish.

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NUTRITION

342kcal
Protein
25.1g
Fat
9.6g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

150g Sweet Potato, cubed

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

30g Fresh Avocado

1/4 cup Red Onion, diced

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into small, uniform half-inch pieces

  • 3

    Toss the potato cubes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet

  • 4

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden-brown

  • 5

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

  • 6

    Sauté the diced red onion until it becomes translucent and soft

  • 7

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

  • 8

    Pour the liquid egg whites into the skillet and scramble gently with the vegetables until the eggs are firm and fluffy

  • 9

    Serve the scramble immediately alongside the roasted sweet potatoes and top with fresh 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

Fluffy egg whites scrambled with fresh baby spinach and served with cubed sweet potatoes roasted until they reach a perfect golden-brown caramelized finish.

NUTRITION

342kcal
Protein
25.1g
Fat
9.6g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

150g Sweet Potato, cubed

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

30g Fresh Avocado

1/4 cup Red Onion, diced

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into small, uniform half-inch pieces

  • 3

    Toss the potato cubes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet

  • 4

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden-brown

  • 5

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

  • 6

    Sauté the diced red onion until it becomes translucent and soft

  • 7

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

  • 8

    Pour the liquid egg whites into the skillet and scramble gently with the vegetables until the eggs are firm and fluffy

  • 9

    Serve the scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices