Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Pan-scrambled egg whites and fresh spinach served alongside cubes of oven-roasted sweet potato, seasoned with a touch of sea salt for a savory, caramelized finish.

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NUTRITION

298kcal
Protein
23.8g
Fat
9.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 cup Sweet Potato, diced

2 cups Fresh Spinach

2 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and dice it into small, uniform half-inch cubes to ensure even roasting.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until it is just wilted.

  • 7

    Pour the egg whites into the skillet with the spinach and scramble gently with a spatula until the eggs are set and fluffy.

  • 8

    Plate the egg white scramble alongside the roasted sweet potato cubes and finish with a crack of fresh black pepper.

Egg White 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 Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Sweet Potato

Pan-scrambled egg whites and fresh spinach served alongside cubes of oven-roasted sweet potato, seasoned with a touch of sea salt for a savory, caramelized finish.

NUTRITION

298kcal
Protein
23.8g
Fat
9.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 cup Sweet Potato, diced

2 cups Fresh Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and dice it into small, uniform half-inch cubes to ensure even roasting.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until it is just wilted.

  • 7

    Pour the egg whites into the skillet with the spinach and scramble gently with a spatula until the eggs are set and fluffy.

  • 8

    Plate the egg white scramble alongside the roasted sweet potato cubes and finish with a crack of fresh black pepper.