Scrambled Egg Whites with Roasted Sweet Potato and Spinach

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

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

Fluffy egg whites scrambled with fresh spinach and served alongside cubes of oven-roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

324kcal
Protein
21.7g
Fat
9.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

175g Sweet Potato, cubed

165g Egg Whites (approx. 5 large)

1 cup Fresh Spinach

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and golden brown.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté for 1 minute until just wilted.

  • 6

    Pour the egg whites into the skillet with the spinach and cook, stirring gently, until the whites are fully set and fluffy.

  • 7

    Plate the scrambled egg whites and spinach alongside the roasted sweet potatoes and season with fresh cracked black pepper.

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

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

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Roasted Sweet Potato and Spinach

Fluffy egg whites scrambled with fresh spinach and served alongside cubes of oven-roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

324kcal
Protein
21.7g
Fat
9.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

175g Sweet Potato, cubed

165g Egg Whites (approx. 5 large)

1 cup Fresh Spinach

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and golden brown.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté for 1 minute until just wilted.

  • 6

    Pour the egg whites into the skillet with the spinach and cook, stirring gently, until the whites are fully set and fluffy.

  • 7

    Plate the scrambled egg whites and spinach alongside the roasted sweet potatoes and season with fresh cracked black pepper.