Name: Egg White Scramble with Roasted Sweet Potato and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Liquid Egg Whites; 1 Large Egg; 150g Sweet Potato, cubed; 2 cups Fresh Spinach; 1 tsp Extra Virgin Olive Oil; 0.5 cup Fresh Blueberries

Nutrition

Per serving

392 calories

Protein: 31g; 31% of calories
Carbs: 45g; 46% of calories
Fat: 10g; 23% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
In a small bowl, whisk together the liquid egg whites and the whole egg until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are set and fluffy.
Serve the egg scramble immediately alongside the roasted sweet potatoes and fresh blueberries.

Nutrition

Ingredients

Instructions

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