Scrambled Egg Whites with Spinach and Roasted Sweet Potato

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

Scrambled Egg Whites with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Roasted Sweet Potato

Golden roasted sweet potato cubes served with egg whites scrambled with fresh spinach and finished with a slice of creamy avocado.

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NUTRITION

454kcal
Protein
25.1g
Fat
30.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Egg Whites

0.5 cup Sweet Potato, cubed

2 cups Fresh Spinach

2 tbsp Extra Virgin Olive Oil

20g Fresh Avocado

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with one tablespoon of olive oil and a pinch of sea salt, then roast for twenty minutes until tender.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula, until they are firm and fluffy.

  • 5

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado for a hit of healthy fats.

Scrambled Egg Whites with Spinach and Roasted Sweet Potato

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

Scrambled Egg Whites with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Roasted Sweet Potato

Golden roasted sweet potato cubes served with egg whites scrambled with fresh spinach and finished with a slice of creamy avocado.

NUTRITION

454kcal
Protein
25.1g
Fat
30.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

0.85 cup Egg Whites

0.5 cup Sweet Potato, cubed

2 cups Fresh Spinach

2 tbsp Extra Virgin Olive Oil

20g Fresh Avocado

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with one tablespoon of olive oil and a pinch of sea salt, then roast for twenty minutes until tender.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula, until they are firm and fluffy.

  • 5

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado for a hit of healthy fats.