Cheesy Spinach Egg White Scramble with Roasted Potatoes

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

Cheesy Spinach Egg White Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Cheesy Spinach Egg White Scramble with Roasted Potatoes

Fluffy egg whites scrambled with fresh baby spinach and melted sharp cheddar, served alongside golden-brown roasted potato cubes.

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NUTRITION

417kcal
Protein
34.6g
Fat
15.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

200 grams Red Potatoes

14 grams Grass-fed Cheddar Cheese

1 cup Baby Spinach

10 grams Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Dice the red potatoes into half-inch cubes and toss them with the olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the potatoes in a single layer on the prepared sheet and roast for 20-25 minutes until they are perfectly golden-brown.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.

  • 5

    Pour the liquid egg whites into the skillet with the spinach and cook, stirring gently until the whites are fluffy and fully set.

  • 6

    Sprinkle the shredded cheddar cheese over the eggs and fold gently until the cheese is melted and gooey.

  • 7

    Plate the cheesy spinach scramble immediately alongside the hot roasted potatoes and enjoy.

Cheesy Spinach Egg White Scramble with Roasted Potatoes

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

Cheesy Spinach Egg White Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Cheesy Spinach Egg White Scramble with Roasted Potatoes

Fluffy egg whites scrambled with fresh baby spinach and melted sharp cheddar, served alongside golden-brown roasted potato cubes.

NUTRITION

417kcal
Protein
34.6g
Fat
15.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

200 grams Red Potatoes

14 grams Grass-fed Cheddar Cheese

1 cup Baby Spinach

10 grams Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Dice the red potatoes into half-inch cubes and toss them with the olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the potatoes in a single layer on the prepared sheet and roast for 20-25 minutes until they are perfectly golden-brown.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.

  • 5

    Pour the liquid egg whites into the skillet with the spinach and cook, stirring gently until the whites are fluffy and fully set.

  • 6

    Sprinkle the shredded cheddar cheese over the eggs and fold gently until the cheese is melted and gooey.

  • 7

    Plate the cheesy spinach scramble immediately alongside the hot roasted potatoes and enjoy.