Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

A light yet satisfying breakfast scramble featuring fluffy egg whites and creamy low‐fat cottage cheese combined with fresh spinach and a side of perfectly roasted sweet potato, all finished with a hint of olive oil. It's an energizing start to your day, balancing clean protein with vibrant, oven-roasted sweetness.

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NUTRITION

398kcal
Protein
35.9g
Fat
10.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (244g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 cup Fresh Spinach (30g)

150g Sweet Potato (roasted)

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the sweet potato.

  • 2

    Wash the sweet potato and cut it into cubes or slices. Toss with 1 teaspoon of olive oil and a pinch of salt if desired, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites and allow them to begin cooking, stirring gently.

  • 6

    Once the egg whites start to firm up, add the fresh spinach and gently fold it in, letting it wilt slightly.

  • 7

    Stir in the low-fat cottage cheese and continue cooking for 1-2 minutes until everything is heated through and the scramble has a creamy texture.

  • 8

    Plate the scramble alongside the roasted sweet potato and serve immediately.

Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

A light yet satisfying breakfast scramble featuring fluffy egg whites and creamy low‐fat cottage cheese combined with fresh spinach and a side of perfectly roasted sweet potato, all finished with a hint of olive oil. It's an energizing start to your day, balancing clean protein with vibrant, oven-roasted sweetness.

NUTRITION

398kcal
Protein
35.9g
Fat
10.1g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (244g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 cup Fresh Spinach (30g)

150g Sweet Potato (roasted)

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the sweet potato.

  • 2

    Wash the sweet potato and cut it into cubes or slices. Toss with 1 teaspoon of olive oil and a pinch of salt if desired, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites and allow them to begin cooking, stirring gently.

  • 6

    Once the egg whites start to firm up, add the fresh spinach and gently fold it in, letting it wilt slightly.

  • 7

    Stir in the low-fat cottage cheese and continue cooking for 1-2 minutes until everything is heated through and the scramble has a creamy texture.

  • 8

    Plate the scramble alongside the roasted sweet potato and serve immediately.