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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a bright, nutrient-packed breakfast featuring a fluffy scramble of egg whites and a hint of creamy cottage cheese combined with vibrant spinach, paired with perfectly roasted sweet potato cubes. The balance of lean protein and complex carbohydrates sets a positive tone for your day, while the aromatic olive oil enhances the overall flavor.

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NUTRITION

382kcal
Protein
35.9g
Fat
8.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈243g)

1/4 cup Low-Fat Cottage Cheese (≈60g)

1 cup Spinach (≈30g)

6 ounces Sweet Potato (≈170g)

1.5 teaspoons Olive Oil (≈7.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Peel (if desired) and cut the sweet potato into small, uniform cubes. Toss with 1.5 teaspoons of olive oil, and season with a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet lined with parchment paper and roast for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and let them cook gently.

  • 5

    Once the egg whites begin to set, stir in the cottage cheese and fresh spinach. Continue to cook until the spinach wilts and the scramble is just set.

  • 6

    Season the scramble with salt and pepper to taste, and serve alongside the roasted sweet potato cubes.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a bright, nutrient-packed breakfast featuring a fluffy scramble of egg whites and a hint of creamy cottage cheese combined with vibrant spinach, paired with perfectly roasted sweet potato cubes. The balance of lean protein and complex carbohydrates sets a positive tone for your day, while the aromatic olive oil enhances the overall flavor.

NUTRITION

382kcal
Protein
35.9g
Fat
8.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈243g)

1/4 cup Low-Fat Cottage Cheese (≈60g)

1 cup Spinach (≈30g)

6 ounces Sweet Potato (≈170g)

1.5 teaspoons Olive Oil (≈7.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato.

  • 2

    Peel (if desired) and cut the sweet potato into small, uniform cubes. Toss with 1.5 teaspoons of olive oil, and season with a pinch of salt and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet lined with parchment paper and roast for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Pour in the egg whites and let them cook gently.

  • 5

    Once the egg whites begin to set, stir in the cottage cheese and fresh spinach. Continue to cook until the spinach wilts and the scramble is just set.

  • 6

    Season the scramble with salt and pepper to taste, and serve alongside the roasted sweet potato cubes.