Egg White Scramble with Roasted Sweet Potato and Spinach

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

Egg White Scramble with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Sweet Potato and Spinach

Fluffy egg whites scrambled with wilted spinach and served alongside roasted sweet potato cubes, topped with creamy avocado slices.

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NUTRITION

343kcal
Protein
24.7g
Fat
13.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

120g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

40g Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a baking sheet.

  • 3

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

  • 4

    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

    Pour the egg whites into the skillet with the spinach and scramble gently until they are set and fluffy.

  • 7

    Serve the egg white scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.

Egg White Scramble with Roasted Sweet Potato and Spinach

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

Egg White Scramble with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Roasted Sweet Potato and Spinach

Fluffy egg whites scrambled with wilted spinach and served alongside roasted sweet potato cubes, topped with creamy avocado slices.

NUTRITION

343kcal
Protein
24.7g
Fat
13.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

120g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

40g Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a baking sheet.

  • 3

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

  • 4

    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

    Pour the egg whites into the skillet with the spinach and scramble gently until they are set and fluffy.

  • 7

    Serve the egg white scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.