Name: Egg White and Spinach Scramble with Sautéed Mushrooms and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Liquid Egg Whites; 150g Sweet Potato, diced; 100g Cremini Mushrooms, sliced; 2 cups Fresh Spinach; 2 teaspoons Avocado Oil; 1 tablespoon Nutritional Yeast

Egg White and Spinach Scramble with Sautéed Mushrooms and Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Mushrooms and Roasted Sweet Potato

Fluffy egg whites scrambled with fresh spinach and earthy mushrooms, served alongside cubes of golden roasted sweet potato for a satisfyingly sweet and savory crunch.

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NUTRITION

Protein

33.7g

Fat

10.5g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

150g Sweet Potato, diced

100g Cremini Mushrooms, sliced

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1 tablespoon Nutritional Yeast

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
3
Roast the potatoes for 20 to 25 minutes until they are tender and caramelized.
4
While the potatoes roast, heat the remaining teaspoon of oil in a non-stick skillet over medium heat.
5
Add the sliced mushrooms to the skillet and sauté until they release their moisture and turn golden brown.
6
Stir in the fresh spinach and cook until just wilted.
7
Whisk the egg whites with nutritional yeast and pour them into the skillet, stirring gently until the eggs are fully set.
8
Plate the scramble alongside the roasted sweet potatoes and season with freshly ground black pepper.