Name: Egg White and Spinach Scramble with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups cubed Sweet Potato; 0.75 cup Egg Whites; 2 cups Baby Spinach; 0.5 medium Avocado; 1.5 teaspoons Extra Virgin Olive Oil; 2 tablespoons chopped Red Onion; 1 clove Garlic

Egg White and Spinach Scramble with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Pan-scrambled egg whites tossed with fresh spinach and garlic, served with oven-roasted sweet potato cubes and topped with creamy avocado.

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NUTRITION

Protein

27.8g

Fat

19.7g

Carbs

60.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cubed Sweet Potato

0.75 cup Egg Whites

2 cups Baby Spinach

0.5 medium Avocado

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons chopped Red Onion

1 clove Garlic

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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 half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender.
3
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the red onion and garlic until fragrant.
4
Add the baby spinach to the skillet and cook until just wilted.
5
Pour in the egg whites and scramble gently until they are fully cooked and opaque.
6
Plate the scramble alongside the roasted sweet potatoes and finish with the fresh avocado slices.