Egg White Scramble with Spinach and Roasted Sweet Potato

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

Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

A protein-packed scramble of egg whites and fresh spinach served with golden cubes of roasted sweet potato for a satisfying, toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
24g
Fat
12.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 large Egg

150 grams Sweet Potato

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized on the edges.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

    Pour the egg mixture over the spinach and cook, stirring gently, until the eggs are set and fluffy.

  • 8

    Serve the scramble alongside the roasted sweet potatoes and season with black pepper to taste.

Egg White Scramble with Spinach and Roasted Sweet Potato

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

Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Roasted Sweet Potato

A protein-packed scramble of egg whites and fresh spinach served with golden cubes of roasted sweet potato for a satisfying, toasted finish.

NUTRITION

344kcal
Protein
24g
Fat
12.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 large Egg

150 grams Sweet Potato

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized on the edges.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

    Pour the egg mixture over the spinach and cook, stirring gently, until the eggs are set and fluffy.

  • 8

    Serve the scramble alongside the roasted sweet potatoes and season with black pepper to taste.