Scrambled Egg Whites with Roasted Sweet Potato and Spinach

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

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

Fluffy egg whites scrambled with fresh spinach and served with golden roasted sweet potatoes, finished with a touch of sea salt and caramelized edges.

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NUTRITION

322kcal
Protein
19.8g
Fat
14.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

125 grams Sweet Potato, cubed

150 grams Liquid Egg Whites

1 cup Fresh Spinach

1 tablespoon Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 sea salt.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and have developed golden caramelized edges.

  • 4

    In a non-stick skillet, heat the remaining avocado oil over medium heat and add the spinach, sautéing until just wilted.

  • 5

    Pour the liquid egg whites into the skillet with the spinach and cook, stirring gently, until the whites are fully set and fluffy.

  • 6

    Plate the scrambled egg whites alongside the roasted sweet potatoes and season with black pepper to taste.

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

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

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

Fluffy egg whites scrambled with fresh spinach and served with golden roasted sweet potatoes, finished with a touch of sea salt and caramelized edges.

NUTRITION

322kcal
Protein
19.8g
Fat
14.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

125 grams Sweet Potato, cubed

150 grams Liquid Egg Whites

1 cup Fresh Spinach

1 tablespoon Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 sea salt.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and have developed golden caramelized edges.

  • 4

    In a non-stick skillet, heat the remaining avocado oil over medium heat and add the spinach, sautéing until just wilted.

  • 5

    Pour the liquid egg whites into the skillet with the spinach and cook, stirring gently, until the whites are fully set and fluffy.

  • 6

    Plate the scrambled egg whites alongside the roasted sweet potatoes and season with black pepper to taste.