Egg White and Tuna 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 and Tuna Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Tuna Scramble with Roasted Sweet Potato

Fluffy egg whites scrambled with savory tuna and fresh spinach, served alongside cubes of tender, caramelized roasted sweet potato.

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NUTRITION

276kcal
Protein
35.1g
Fat
5.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

90g Sweet Potato, cubed

130g Egg Whites

75g Canned Tuna in Water, drained

1 tsp Olive Oil

1/2 cup Fresh Spinach

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and slightly browned.

  • 3

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

  • 4

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

  • 5

    Whisk the egg whites briefly and pour them into the skillet along with the drained tuna.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 7

    Plate the tuna scramble alongside the roasted sweet potatoes and enjoy while hot.

Egg White and Tuna 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 and Tuna Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Tuna Scramble with Roasted Sweet Potato

Fluffy egg whites scrambled with savory tuna and fresh spinach, served alongside cubes of tender, caramelized roasted sweet potato.

NUTRITION

276kcal
Protein
35.1g
Fat
5.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

90g Sweet Potato, cubed

130g Egg Whites

75g Canned Tuna in Water, drained

1 tsp Olive Oil

1/2 cup Fresh Spinach

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and slightly browned.

  • 3

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

  • 4

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

  • 5

    Whisk the egg whites briefly and pour them into the skillet along with the drained tuna.

  • 6

    Gently fold the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 7

    Plate the tuna scramble alongside the roasted sweet potatoes and enjoy while hot.