Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Sautéed egg whites and spinach served with oven-roasted sweet potato cubes and a finishing touch of creamy avocado.

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NUTRITION

281kcal
Protein
14.5g
Fat
11.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

130g Sweet Potato

1 cup Fresh Spinach

1.5 tsp Extra Virgin Olive Oil

30g Avocado

0.25 tsp Sea Salt

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into small pieces, then toss with half of the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast until the edges are golden and tender.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 5

    Pour the egg whites into the skillet and scramble gently until they are fully set and opaque.

  • 6

    Serve the scramble alongside the roasted potatoes and top with the fresh, creamy avocado.

Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Sautéed egg whites and spinach served with oven-roasted sweet potato cubes and a finishing touch of creamy avocado.

NUTRITION

281kcal
Protein
14.5g
Fat
11.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

130g Sweet Potato

1 cup Fresh Spinach

1.5 tsp Extra Virgin Olive Oil

30g Avocado

0.25 tsp Sea Salt

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into small pieces, then toss with half of the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast until the edges are golden and tender.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 5

    Pour the egg whites into the skillet and scramble gently until they are fully set and opaque.

  • 6

    Serve the scramble alongside the roasted potatoes and top with the fresh, creamy avocado.