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 savory nutritional yeast, served with golden-brown roasted sweet potatoes for a satisfyingly crisp finish.

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NUTRITION

348kcal
Protein
28.1g
Fat
10.2g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden.

  • 4

    While the potatoes finish roasting, heat the remaining teaspoon of 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 just wilted.

  • 6

    Pour the liquid egg whites into the skillet and sprinkle with the nutritional yeast and a crack of black pepper.

  • 7

    Gently stir the egg whites with a spatula until they are fully set and fluffy.

  • 8

    Transfer the scramble to a plate and serve immediately alongside the warm roasted sweet potatoes.

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 savory nutritional yeast, served with golden-brown roasted sweet potatoes for a satisfyingly crisp finish.

NUTRITION

348kcal
Protein
28.1g
Fat
10.2g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Liquid Egg Whites

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden.

  • 4

    While the potatoes finish roasting, heat the remaining teaspoon of 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 just wilted.

  • 6

    Pour the liquid egg whites into the skillet and sprinkle with the nutritional yeast and a crack of black pepper.

  • 7

    Gently stir the egg whites with a spatula until they are fully set and fluffy.

  • 8

    Transfer the scramble to a plate and serve immediately alongside the warm roasted sweet potatoes.