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 wilted spinach and served with oven-roasted sweet potato cubes for a tender, caramelized finish.

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NUTRITION

261kcal
Protein
24.1g
Fat
5.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

0.66 cup Sweet Potato, cubed

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Pour the liquid egg whites over the spinach and cook, stirring occasionally, until the eggs are fully set.

  • 7

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

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 wilted spinach and served with oven-roasted sweet potato cubes for a tender, caramelized finish.

NUTRITION

261kcal
Protein
24.1g
Fat
5.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

0.66 cup Sweet Potato, cubed

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Pour the liquid egg whites over the spinach and cook, stirring occasionally, until the eggs are fully set.

  • 7

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