Cottage Cheese Egg White 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.

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

Enjoy a morning burst of flavor with this light yet filling scramble. Silky egg whites combine with tangy low‐fat cottage cheese and vibrant spinach, served alongside a hearty, oven-roasted sweet potato with a hint of caramelization. A drizzle of olive oil and a touch of savory onions bring the dish together for a nutritious, energizing start to your day.

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NUTRITION

380kcal
Protein
30.5g
Fat
15.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~155g)

1/3 cup low-fat cottage cheese (~80g)

1 cup fresh spinach (~30g)

1 medium sweet potato (~114g)

1 tablespoon extra virgin olive oil (~13.5g)

1/4 cup diced onion (~40g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss the cubes with half of the olive oil and a pinch of salt, then spread them out on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, heat the remaining olive oil in a nonstick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

  • 5

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 6

    Pour in the egg whites and gently stir, allowing them to start setting. Once they begin to firm up (after about 2 minutes), add the low-fat cottage cheese.

  • 7

    Continue gently stirring until the scramble is cooked through, about 2-3 additional minutes. Season with salt and pepper to taste.

  • 8

    Plate the scramble alongside the roasted sweet potato cubes and serve warm.

Cottage Cheese Egg White 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.

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

Enjoy a morning burst of flavor with this light yet filling scramble. Silky egg whites combine with tangy low‐fat cottage cheese and vibrant spinach, served alongside a hearty, oven-roasted sweet potato with a hint of caramelization. A drizzle of olive oil and a touch of savory onions bring the dish together for a nutritious, energizing start to your day.

NUTRITION

380kcal
Protein
30.5g
Fat
15.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (~155g)

1/3 cup low-fat cottage cheese (~80g)

1 cup fresh spinach (~30g)

1 medium sweet potato (~114g)

1 tablespoon extra virgin olive oil (~13.5g)

1/4 cup diced onion (~40g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss the cubes with half of the olive oil and a pinch of salt, then spread them out on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, heat the remaining olive oil in a nonstick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

  • 5

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 6

    Pour in the egg whites and gently stir, allowing them to start setting. Once they begin to firm up (after about 2 minutes), add the low-fat cottage cheese.

  • 7

    Continue gently stirring until the scramble is cooked through, about 2-3 additional minutes. Season with salt and pepper to taste.

  • 8

    Plate the scramble alongside the roasted sweet potato cubes and serve warm.