Egg White Scramble with Roasted Kumara and Spinach

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

Egg White Scramble with Roasted Kumara and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Kumara and Spinach

Lightly sautéed spinach and roasted kumara folded into fluffy egg whites, seasoned simply to highlight the earthy, toasted flavors.

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NUTRITION

156kcal
Protein
26.8g
Fat
0.6g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

7 large Egg Whites

1/4 cup roasted Kumara cubes

1 cup fresh Spinach

1/4 teaspoon Sea Salt

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with a mist of olive oil spray if needed.

  • 2

    Add the pre-roasted kumara cubes to the pan, tossing for 1-2 minutes until warmed through and slightly crisp.

  • 3

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 4

    Pour the egg whites into the pan and season with sea salt.

  • 5

    Using a silicone spatula, gently fold the eggs into the vegetables, stirring constantly until the whites are fully set and fluffy.

  • 6

    Remove from heat immediately and serve warm.

Egg White Scramble with Roasted Kumara and Spinach

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

Egg White Scramble with Roasted Kumara and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Kumara and Spinach

Lightly sautéed spinach and roasted kumara folded into fluffy egg whites, seasoned simply to highlight the earthy, toasted flavors.

NUTRITION

156kcal
Protein
26.8g
Fat
0.6g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

7 large Egg Whites

1/4 cup roasted Kumara cubes

1 cup fresh Spinach

1/4 teaspoon Sea Salt

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with a mist of olive oil spray if needed.

  • 2

    Add the pre-roasted kumara cubes to the pan, tossing for 1-2 minutes until warmed through and slightly crisp.

  • 3

    Add the fresh spinach to the skillet and sauté until the leaves are just wilted.

  • 4

    Pour the egg whites into the pan and season with sea salt.

  • 5

    Using a silicone spatula, gently fold the eggs into the vegetables, stirring constantly until the whites are fully set and fluffy.

  • 6

    Remove from heat immediately and serve warm.