Egg White Spinach Scramble with Roasted Sweet Potato and Avocado

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

Egg White Spinach Scramble with Roasted Sweet Potato and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato and Avocado

Fluffy egg whites scrambled with fresh spinach and nutritional yeast, served alongside tender roasted sweet potato cubes and slices of creamy avocado.

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NUTRITION

435kcal
Protein
34.9g
Fat
14.9g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

150g Sweet Potato, cubed

2 cups Fresh Spinach

60g Avocado, sliced

1 tsp Olive Oil

2 tsp Nutritional Yeast

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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, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

  • 4

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

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

    Pour the egg whites into the skillet and sprinkle with nutritional yeast, then gently stir until the whites are fully set and fluffy.

  • 7

    Transfer the scramble and roasted sweet potatoes to a plate, then top with the fresh avocado slices before serving.

Egg White Spinach Scramble with Roasted Sweet Potato and Avocado

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

Egg White Spinach Scramble with Roasted Sweet Potato and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato and Avocado

Fluffy egg whites scrambled with fresh spinach and nutritional yeast, served alongside tender roasted sweet potato cubes and slices of creamy avocado.

NUTRITION

435kcal
Protein
34.9g
Fat
14.9g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

150g Sweet Potato, cubed

2 cups Fresh Spinach

60g Avocado, sliced

1 tsp Olive Oil

2 tsp Nutritional Yeast

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, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

  • 4

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

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

    Pour the egg whites into the skillet and sprinkle with nutritional yeast, then gently stir until the whites are fully set and fluffy.

  • 7

    Transfer the scramble and roasted sweet potatoes to a plate, then top with the fresh avocado slices before serving.