Egg White Scramble with Tuna and Roasted Sweet Potatoes

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

Egg White Scramble with Tuna and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Tuna and Roasted Sweet Potatoes

Pan-scrambled egg whites and flaked tuna tossed with roasted sweet potato cubes and fresh spinach, finished with a dash of smoky paprika.

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NUTRITION

394kcal
Protein
33.9g
Fat
10.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

3 ounces Canned Tuna in water

180 grams Sweet Potato, cubed

2 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

30 grams Red Onion, diced

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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 olive oil and a pinch of sea salt, then roast for 20 minutes until the edges are golden and tender.

  • 3

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red onion to the skillet and sauté until translucent and fragrant.

  • 5

    Flake the drained tuna into the pan and add the baby spinach, stirring until the greens are just wilted.

  • 6

    Lower the heat slightly and pour in the egg whites, scrambling gently until they are fully set and opaque.

  • 7

    Fold the roasted sweet potatoes into the scramble and season with a sprinkle of smoked paprika and cracked black pepper before serving.

Egg White Scramble with Tuna and Roasted Sweet Potatoes

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

Egg White Scramble with Tuna and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Tuna and Roasted Sweet Potatoes

Pan-scrambled egg whites and flaked tuna tossed with roasted sweet potato cubes and fresh spinach, finished with a dash of smoky paprika.

NUTRITION

394kcal
Protein
33.9g
Fat
10.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

3 ounces Canned Tuna in water

180 grams Sweet Potato, cubed

2 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

30 grams Red Onion, diced

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 olive oil and a pinch of sea salt, then roast for 20 minutes until the edges are golden and tender.

  • 3

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the diced red onion to the skillet and sauté until translucent and fragrant.

  • 5

    Flake the drained tuna into the pan and add the baby spinach, stirring until the greens are just wilted.

  • 6

    Lower the heat slightly and pour in the egg whites, scrambling gently until they are fully set and opaque.

  • 7

    Fold the roasted sweet potatoes into the scramble and season with a sprinkle of smoked paprika and cracked black pepper before serving.