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 fresh spinach and served alongside oven-roasted sweet potato cubes that are perfectly caramelized.

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NUTRITION

283kcal
Protein
12.6g
Fat
9.4g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1.33 cups Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 teaspoon Smoked Paprika

1/8 teaspoon Sea Salt

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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 one teaspoon of olive oil, smoked paprika, and sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized.

  • 4

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

  • 5

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

  • 6

    Pour the egg whites over the spinach and cook, stirring gently, until the whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.

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 fresh spinach and served alongside oven-roasted sweet potato cubes that are perfectly caramelized.

NUTRITION

283kcal
Protein
12.6g
Fat
9.4g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1.33 cups Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 teaspoon Smoked Paprika

1/8 teaspoon Sea Salt

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil, smoked paprika, and sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and caramelized.

  • 4

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

  • 5

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

  • 6

    Pour the egg whites over the spinach and cook, stirring gently, until the whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.