Egg White and Sweet Potato Scramble with Spinach

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

Egg White and Sweet Potato Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Sweet Potato Scramble with Spinach

Pan-scrambled egg whites with tender roasted sweet potatoes and wilted spinach, served with a side of fresh blueberries for a burst of juicy sweetness.

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NUTRITION

357kcal
Protein
31.8g
Fat
5.5g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

150g roasted sweet potato cubes

2 cups fresh baby spinach

1 teaspoon extra virgin olive oil

1/2 cup fresh blueberries

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the pre-roasted sweet potato cubes to the skillet, tossing for 2-3 minutes until they are warmed through and slightly crisp on the edges.

  • 3

    Add the fresh baby spinach to the pan and sauté briefly until the leaves just begin to wilt.

  • 4

    Lower the heat to medium and pour the liquid egg whites over the vegetables.

  • 5

    Using a silicone spatula, gently fold and scramble the egg whites until they are fully set and fluffy.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side for a clean, antioxidant-rich breakfast.

Egg White and Sweet Potato Scramble with Spinach

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

Egg White and Sweet Potato Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Sweet Potato Scramble with Spinach

Pan-scrambled egg whites with tender roasted sweet potatoes and wilted spinach, served with a side of fresh blueberries for a burst of juicy sweetness.

NUTRITION

357kcal
Protein
31.8g
Fat
5.5g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

150g roasted sweet potato cubes

2 cups fresh baby spinach

1 teaspoon extra virgin olive oil

1/2 cup fresh blueberries

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the pre-roasted sweet potato cubes to the skillet, tossing for 2-3 minutes until they are warmed through and slightly crisp on the edges.

  • 3

    Add the fresh baby spinach to the pan and sauté briefly until the leaves just begin to wilt.

  • 4

    Lower the heat to medium and pour the liquid egg whites over the vegetables.

  • 5

    Using a silicone spatula, gently fold and scramble the egg whites until they are fully set and fluffy.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side for a clean, antioxidant-rich breakfast.