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 golden roasted sweet potato cubes, finished with a sprinkle of sea salt for a satisfyingly savory crunch.

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NUTRITION

371kcal
Protein
34.1g
Fat
12.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

1 Large Egg

120 grams Sweet Potato, diced

2 cups Fresh Spinach

1.5 tsp Avocado Oil

2 tbsp Red Onion, diced

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PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the avocado oil and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the red onion until translucent.

  • 4

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

  • 5

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

  • 6

    Gently scramble the eggs until they are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and finish with a pinch of sea salt and 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 golden roasted sweet potato cubes, finished with a sprinkle of sea salt for a satisfyingly savory crunch.

NUTRITION

371kcal
Protein
34.1g
Fat
12.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Liquid Egg Whites

1 Large Egg

120 grams Sweet Potato, diced

2 cups Fresh Spinach

1.5 tsp Avocado Oil

2 tbsp Red Onion, diced

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the avocado oil and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the red onion until translucent.

  • 4

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

  • 5

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

  • 6

    Gently scramble the eggs until they are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and finish with a pinch of sea salt and black pepper.