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

YOUR SOLIN GENERATED RECIPE

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

Begin your day with a vibrant and nutrient-packed scramble featuring fluffy egg whites and creamy cottage cheese, accentuated by the earthiness of sautéed spinach and the natural sweetness of roasted sweet potato. The splash of olive oil brings it all together with a luscious finish, creating a satisfying and wholesome breakfast perfect for fueling your morning.

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NUTRITION

581kcal
Protein
35.3g
Fat
33.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g)

1/2 cup Low-Fat Cottage Cheese (approx. 113g)

1 cup cooked Spinach (approx. 180g)

1 medium Sweet Potato (approx. 114g)

2 tbsp + 1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly, prick several times with a fork, and place it on a baking sheet.

  • 2

    Roast the sweet potato for about 45 minutes, or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Remove from skillet and set aside.

  • 4

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

  • 5

    Wipe the same skillet clean and add the remaining 1 tablespoon and 1 teaspoon of olive oil over medium heat. Pour in the egg white and cottage cheese mixture and cook gently, stirring occasionally, until the scramble is just set, about 4-5 minutes.

  • 6

    Fold the sautéed spinach into the scramble and stir to heat through.

  • 7

    Slice the roasted sweet potato and serve alongside the scramble for a balanced, nourishing breakfast.

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

YOUR SOLIN GENERATED RECIPE

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

Begin your day with a vibrant and nutrient-packed scramble featuring fluffy egg whites and creamy cottage cheese, accentuated by the earthiness of sautéed spinach and the natural sweetness of roasted sweet potato. The splash of olive oil brings it all together with a luscious finish, creating a satisfying and wholesome breakfast perfect for fueling your morning.

NUTRITION

581kcal
Protein
35.3g
Fat
33.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g)

1/2 cup Low-Fat Cottage Cheese (approx. 113g)

1 cup cooked Spinach (approx. 180g)

1 medium Sweet Potato (approx. 114g)

2 tbsp + 1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly, prick several times with a fork, and place it on a baking sheet.

  • 2

    Roast the sweet potato for about 45 minutes, or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Remove from skillet and set aside.

  • 4

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

  • 5

    Wipe the same skillet clean and add the remaining 1 tablespoon and 1 teaspoon of olive oil over medium heat. Pour in the egg white and cottage cheese mixture and cook gently, stirring occasionally, until the scramble is just set, about 4-5 minutes.

  • 6

    Fold the sautéed spinach into the scramble and stir to heat through.

  • 7

    Slice the roasted sweet potato and serve alongside the scramble for a balanced, nourishing breakfast.