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

A skillet-scrambled mix of fluffy egg whites and tender baby spinach, served with golden-brown roasted sweet potato and a slice of creamy avocado.

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NUTRITION

368kcal
Protein
25.5g
Fat
13.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 cup cubed Sweet Potato

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1.4 ounces Avocado

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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 potato with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted.

  • 5

    Pour the egg whites into the pan and scramble gently with the spinach until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh, creamy avocado slices.

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

A skillet-scrambled mix of fluffy egg whites and tender baby spinach, served with golden-brown roasted sweet potato and a slice of creamy avocado.

NUTRITION

368kcal
Protein
25.5g
Fat
13.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 cup cubed Sweet Potato

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1.4 ounces Avocado

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted.

  • 5

    Pour the egg whites into the pan and scramble gently with the spinach until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh, creamy avocado slices.