Cottage Cheese and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potatoes

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a hearty and nutritious breakfast scramble that combines the creamy tang of low‐fat cottage cheese with fluffy egg whites, complemented by vibrant sautéed spinach and perfectly roasted sweet potatoes. Topped with creamy avocado slices and a sprinkle of chopped almonds, this meal offers a delightful mix of textures and flavors that energize your morning.

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NUTRITION

717kcal
Protein
43.6g
Fat
42.2g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g total)

3/4 cup low-fat cottage cheese (170g)

2 cups raw spinach (60g)

1 medium roasted sweet potato (114g)

1/2 medium avocado (100g)

1 tbsp olive oil for sautéing (14g)

1 tsp olive oil for roasting (4.7g)

1 tbsp chopped almonds (8g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato, toss with 1 tsp olive oil, and season lightly with salt and pepper. Roast on a baking sheet for about 25-30 minutes or until tender.

  • 2

    While the sweet potato roasts, heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.

  • 3

    In a bowl, whisk together the 4 egg whites and 3/4 cup cottage cheese until well combined.

  • 4

    Pour the egg white and cottage cheese mixture into a nonstick skillet over medium-low heat. Gently scramble until the eggs are softly set.

  • 5

    Plate the scramble alongside the sautéed spinach and roasted sweet potatoes. Top with half sliced avocado and sprinkle the chopped almonds over the dish.

  • 6

    Serve warm and enjoy a balanced, nutrient-packed breakfast.

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potatoes

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

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a hearty and nutritious breakfast scramble that combines the creamy tang of low‐fat cottage cheese with fluffy egg whites, complemented by vibrant sautéed spinach and perfectly roasted sweet potatoes. Topped with creamy avocado slices and a sprinkle of chopped almonds, this meal offers a delightful mix of textures and flavors that energize your morning.

NUTRITION

717kcal
Protein
43.6g
Fat
42.2g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g total)

3/4 cup low-fat cottage cheese (170g)

2 cups raw spinach (60g)

1 medium roasted sweet potato (114g)

1/2 medium avocado (100g)

1 tbsp olive oil for sautéing (14g)

1 tsp olive oil for roasting (4.7g)

1 tbsp chopped almonds (8g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube the sweet potato, toss with 1 tsp olive oil, and season lightly with salt and pepper. Roast on a baking sheet for about 25-30 minutes or until tender.

  • 2

    While the sweet potato roasts, heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.

  • 3

    In a bowl, whisk together the 4 egg whites and 3/4 cup cottage cheese until well combined.

  • 4

    Pour the egg white and cottage cheese mixture into a nonstick skillet over medium-low heat. Gently scramble until the eggs are softly set.

  • 5

    Plate the scramble alongside the sautéed spinach and roasted sweet potatoes. Top with half sliced avocado and sprinkle the chopped almonds over the dish.

  • 6

    Serve warm and enjoy a balanced, nutrient-packed breakfast.