Egg White and Spinach Scramble with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Pan-scrambled egg whites and fresh spinach served with oven-roasted sweet potato cubes, seasoned to perfection for a satisfying breakfast with caramelized edges.

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NUTRITION

417kcal
Protein
22g
Fat
18.9g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Egg Whites

1.5 cups diced Sweet Potato

1 cup fresh Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the avocado oil, salt, and pepper, then roast for 20-25 minutes until tender.

  • 3

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

  • 4

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

  • 5

    Pour the egg whites into the skillet and cook, stirring frequently, until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.

Egg White and Spinach Scramble with Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Sweet Potatoes

Pan-scrambled egg whites and fresh spinach served with oven-roasted sweet potato cubes, seasoned to perfection for a satisfying breakfast with caramelized edges.

NUTRITION

417kcal
Protein
22g
Fat
18.9g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

0.67 cup Egg Whites

1.5 cups diced Sweet Potato

1 cup fresh Spinach

1 tablespoon Avocado Oil

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the avocado oil, salt, and pepper, then roast for 20-25 minutes until tender.

  • 3

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

  • 4

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

  • 5

    Pour the egg whites into the skillet and cook, stirring frequently, until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.