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 cubed sweet potatoes roasted until tender with a light caramelized finish.

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NUTRITION

322kcal
Protein
28.6g
Fat
7.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Egg Whites

1 cup Sweet Potato, cubed

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

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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 avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 minutes until tender and golden.

  • 4

    While the potatoes roast, heat the remaining oil in a non-stick skillet over medium heat.

  • 5

    Add the spinach to the skillet and sauté until just wilted.

  • 6

    Pour the egg whites into the skillet and season with black pepper.

  • 7

    Gently stir the eggs until they are fully set and fluffy.

  • 8

    Plate the scramble next to the roasted sweet potatoes and enjoy warm.

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 cubed sweet potatoes roasted until tender with a light caramelized finish.

NUTRITION

322kcal
Protein
28.6g
Fat
7.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

0.95 cup Egg Whites

1 cup Sweet Potato, cubed

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

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 avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 minutes until tender and golden.

  • 4

    While the potatoes roast, heat the remaining oil in a non-stick skillet over medium heat.

  • 5

    Add the spinach to the skillet and sauté until just wilted.

  • 6

    Pour the egg whites into the skillet and season with black pepper.

  • 7

    Gently stir the eggs until they are fully set and fluffy.

  • 8

    Plate the scramble next to the roasted sweet potatoes and enjoy warm.