Egg White Spinach Omelette with Cottage Cheese and Roasted Sweet Potatoes

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

Egg White Spinach Omelette with Cottage Cheese and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Roasted Sweet Potatoes

A satisfying breakfast featuring a fluffy egg white omelette packed with fresh spinach and a creamy dollop of cottage cheese, paired with hearty roasted sweet potatoes and a side of creamy avocado. This dish offers a balanced start to your day with a perfect blend of protein, healthy fats, and complex carbohydrates.

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NUTRITION

580kcal
Protein
34g
Fat
21.3g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

6 egg white (approx. 198g total)

1 cup raw spinach (30g)

1/4 cup low-fat cottage cheese (57g)

250g sweet potato

1 tsp olive oil

1/2 medium avocado (100g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into 1/2-inch pieces, toss with olive oil, and season lightly with salt and pepper.

  • 2

    Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, whisk the egg whites in a bowl until slightly frothy. Add a pinch of salt and pepper for seasoning.

  • 4

    Heat a non-stick skillet over medium heat. Add the raw spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 5

    Pour the egg whites over the spinach in the skillet and let cook undisturbed until the edges begin to set. Gently lift the edges with a spatula to allow uncooked egg whites to flow underneath.

  • 6

    When the omelette is mostly set but still slightly runny on top, dollop the low-fat cottage cheese evenly over one half of the omelette. Carefully fold the other half over the filling and allow to cook for another minute.

  • 7

    Plate the omelette alongside the roasted sweet potato cubes and add the sliced avocado on the side. Serve immediately and enjoy your nutritious breakfast.

Egg White Spinach Omelette with Cottage Cheese and Roasted Sweet Potatoes

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

Egg White Spinach Omelette with Cottage Cheese and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelette with Cottage Cheese and Roasted Sweet Potatoes

A satisfying breakfast featuring a fluffy egg white omelette packed with fresh spinach and a creamy dollop of cottage cheese, paired with hearty roasted sweet potatoes and a side of creamy avocado. This dish offers a balanced start to your day with a perfect blend of protein, healthy fats, and complex carbohydrates.

NUTRITION

580kcal
Protein
34g
Fat
21.3g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

6 egg white (approx. 198g total)

1 cup raw spinach (30g)

1/4 cup low-fat cottage cheese (57g)

250g sweet potato

1 tsp olive oil

1/2 medium avocado (100g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into 1/2-inch pieces, toss with olive oil, and season lightly with salt and pepper.

  • 2

    Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, whisk the egg whites in a bowl until slightly frothy. Add a pinch of salt and pepper for seasoning.

  • 4

    Heat a non-stick skillet over medium heat. Add the raw spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 5

    Pour the egg whites over the spinach in the skillet and let cook undisturbed until the edges begin to set. Gently lift the edges with a spatula to allow uncooked egg whites to flow underneath.

  • 6

    When the omelette is mostly set but still slightly runny on top, dollop the low-fat cottage cheese evenly over one half of the omelette. Carefully fold the other half over the filling and allow to cook for another minute.

  • 7

    Plate the omelette alongside the roasted sweet potato cubes and add the sliced avocado on the side. Serve immediately and enjoy your nutritious breakfast.