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 morning scramble that pairs fluffy egg whites and tangy low-fat cottage cheese with vibrant spinach, served alongside oven-roasted sweet potato cubes. The dish offers a delicate balance of protein and complex carbs with a hint of olive oil for richness.

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NUTRITION

383kcal
Protein
34.5g
Fat
15.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (150g)

1/2 cup low-fat cottage cheese (113g)

1 cup baby spinach (30g)

150g sweet potato, cubed

1 tablespoon olive oil

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the sweet potato cubes with half the olive oil, sprinkle with a pinch of salt and pepper, and spread them on the baking sheet. Roast in the oven for 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, in a bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the egg white and cottage cheese mixture and gently scramble, stirring occasionally.

  • 5

    When the eggs are softly set, toss in the fresh baby spinach and continue cooking until the spinach is wilted.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes 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 morning scramble that pairs fluffy egg whites and tangy low-fat cottage cheese with vibrant spinach, served alongside oven-roasted sweet potato cubes. The dish offers a delicate balance of protein and complex carbs with a hint of olive oil for richness.

NUTRITION

383kcal
Protein
34.5g
Fat
15.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (150g)

1/2 cup low-fat cottage cheese (113g)

1 cup baby spinach (30g)

150g sweet potato, cubed

1 tablespoon olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the sweet potato cubes with half the olive oil, sprinkle with a pinch of salt and pepper, and spread them on the baking sheet. Roast in the oven for 20-25 minutes until tender and lightly browned.

  • 3

    Meanwhile, in a bowl, whisk together the egg whites and cottage cheese until well combined.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the egg white and cottage cheese mixture and gently scramble, stirring occasionally.

  • 5

    When the eggs are softly set, toss in the fresh baby spinach and continue cooking until the spinach is wilted.

  • 6

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