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.

Egg White and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Fluffy egg whites scrambled with fresh spinach and bell peppers, served alongside cubes of oven-roasted sweet potato for a satisfyingly caramelized finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
26.2g
Fat
9.8g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Liquid Egg Whites

1 medium Sweet Potato, cubed

2 cups Fresh Spinach

0.5 cup Red Bell Pepper, diced

2 teaspoons Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with 1 teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes, or until they are tender and slightly browned.

  • 4

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

  • 5

    Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until softened.

  • 6

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 7

    Pour the liquid egg whites into the skillet and cook, stirring occasionally, until the eggs are set and fluffy.

  • 8

    Serve the egg white scramble immediately alongside the warm roasted sweet potatoes.

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.

Egg White and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Fluffy egg whites scrambled with fresh spinach and bell peppers, served alongside cubes of oven-roasted sweet potato for a satisfyingly caramelized finish.

NUTRITION

333kcal
Protein
26.2g
Fat
9.8g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

0.8 cup Liquid Egg Whites

1 medium Sweet Potato, cubed

2 cups Fresh Spinach

0.5 cup Red Bell Pepper, diced

2 teaspoons Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with 1 teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes, or until they are tender and slightly browned.

  • 4

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

  • 5

    Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until softened.

  • 6

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 7

    Pour the liquid egg whites into the skillet and cook, stirring occasionally, until the eggs are set and fluffy.

  • 8

    Serve the egg white scramble immediately alongside the warm roasted sweet potatoes.