Name: Scrambled Egg Whites with Roasted Sweet Potatoes and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Liquid Egg Whites; 150g Sweet Potato, cubed; 80g Brussels Sprouts, halved; 2 cups Fresh Spinach; 1.5 tbsp Extra Virgin Olive Oil; 0.5 tsp Garlic Powder

Scrambled Egg Whites with Roasted Sweet Potatoes and Sautéed Spinach

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YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Sweet Potatoes and Sautéed Spinach

Fluffy egg whites scrambled with fresh spinach, paired with roasted sweet potatoes and brussels sprouts for a satisfying golden crunch.

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NUTRITION

Protein

33.5g

Fat

21.9g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

150g Sweet Potato, cubed

80g Brussels Sprouts, halved

2 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes and halved brussels sprouts with one tablespoon of olive oil and garlic powder.
3
Spread the vegetables in a single layer and roast for 20-25 minutes until tender and caramelized.
4
Heat the remaining olive oil in a non-stick skillet over medium heat.
5
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.
6
Pour the egg whites into the skillet and scramble until set and fluffy.
7
Serve the scramble alongside the roasted vegetables.