Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Pan-scrambled egg whites and fresh baby spinach served with golden, oven-roasted sweet potato cubes for a touch of caramelized sweetness.

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NUTRITION

292kcal
Protein
18g
Fat
9.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

125g Liquid Egg Whites

150g Sweet Potato, cubed

2 cups Fresh Baby Spinach

2 tsp Avocado Oil

1/4 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 20 minutes until tender.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté until just wilted.

  • 5

    Whisk the egg whites with garlic powder, then pour into the skillet with the spinach.

  • 6

    Gently scramble the egg whites until they are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.

Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Pan-scrambled egg whites and fresh baby spinach served with golden, oven-roasted sweet potato cubes for a touch of caramelized sweetness.

NUTRITION

292kcal
Protein
18g
Fat
9.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

125g Liquid Egg Whites

150g Sweet Potato, cubed

2 cups Fresh Baby Spinach

2 tsp Avocado Oil

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 20 minutes until tender.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté until just wilted.

  • 5

    Whisk the egg whites with garlic powder, then pour into the skillet with the spinach.

  • 6

    Gently scramble the egg whites until they are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.