Name: Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 cup Egg Whites; 1 cup cubed Sweet Potato; 2 cups Fresh Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 ounce Avocado; 1 cup Arugula; 1 pinch Sea Salt

Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Roasted Sweet Potatoes

Fluffy egg whites scrambled with wilted spinach, served alongside caramelized roasted sweet potato cubes and a fresh arugula side salad.

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NUTRITION

Protein

29.2g

Fat

10.2g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Egg Whites

1 cup cubed Sweet Potato

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 ounce Avocado

1 cup Arugula

1 pinch Sea Salt

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized on the edges.
4
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
5
Add the fresh spinach to the skillet and sauté until just wilted, then pour in the egg whites.
6
Gently scramble the egg whites with the spinach until fully cooked and fluffy.
7
Plate the scrambled egg whites alongside the roasted sweet potatoes.
8
Serve with a side of fresh arugula topped with sliced avocado for a clean, nutrient-dense breakfast.