Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Fluffy egg whites scrambled with fresh spinach and served alongside cubed sweet potatoes roasted until they reach a perfect caramelized finish.

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NUTRITION

353kcal
Protein
30g
Fat
10.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 Large Egg

150g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F 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.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.

  • 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 for 1-2 minutes until just wilted.

  • 6

    Whisk the egg whites and the whole egg together in a small bowl, then pour into the skillet with the spinach.

  • 7

    Gently stir the eggs with a spatula until they are fully cooked and fluffy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with cracked black pepper.

Egg White and 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 and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potato

Fluffy egg whites scrambled with fresh spinach and served alongside cubed sweet potatoes roasted until they reach a perfect caramelized finish.

NUTRITION

353kcal
Protein
30g
Fat
10.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 Large Egg

150g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F 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.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.

  • 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 for 1-2 minutes until just wilted.

  • 6

    Whisk the egg whites and the whole egg together in a small bowl, then pour into the skillet with the spinach.

  • 7

    Gently stir the eggs with a spatula until they are fully cooked and fluffy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with cracked black pepper.