Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

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

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

Savor a light yet satisfying breakfast featuring a fluffy egg white omelet filled with fresh spinach, complemented by creamy low‐fat cottage cheese and sweet roasted sweet potato, finished with a hint of avocado for creaminess. This dish brings balanced flavors, textures, and a subtle earthy-sweet note to kick-start your day.

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NUTRITION

382kcal
Protein
31.3g
Fat
15.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 egg white equivalents (approx. 120g total)

1 cup fresh spinach

1/2 cup low-fat cottage cheese

1/2 medium sweet potato

2 tsp olive oil

1/4 medium avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F. Cube or slice the sweet potato (using half a medium sweet potato) and toss with 2 teaspoons of olive oil. Spread onto a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato roasts, spray a non-stick skillet with a little cooking spray and warm over medium heat. Add 1 cup of fresh spinach and sauté until wilted, about 1-2 minutes.

  • 3

    Pour in 4 egg whites over the spinach. Allow to set for a minute, then cook until the edges start to lift.

  • 4

    Place 1/2 cup low-fat cottage cheese over one side of the omelet. Carefully fold the omelet over the filling and cook for an additional minute until heated through.

  • 5

    Plate the omelet alongside the roasted sweet potato. Top the omelet with slices of 1/4 medium avocado for added creaminess and flavor.

  • 6

    Serve immediately and enjoy your nutritious breakfast!

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

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

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

Savor a light yet satisfying breakfast featuring a fluffy egg white omelet filled with fresh spinach, complemented by creamy low‐fat cottage cheese and sweet roasted sweet potato, finished with a hint of avocado for creaminess. This dish brings balanced flavors, textures, and a subtle earthy-sweet note to kick-start your day.

NUTRITION

382kcal
Protein
31.3g
Fat
15.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 egg white equivalents (approx. 120g total)

1 cup fresh spinach

1/2 cup low-fat cottage cheese

1/2 medium sweet potato

2 tsp olive oil

1/4 medium avocado

PREPARATION

  • 1

    Preheat your oven to 400°F. Cube or slice the sweet potato (using half a medium sweet potato) and toss with 2 teaspoons of olive oil. Spread onto a baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potato roasts, spray a non-stick skillet with a little cooking spray and warm over medium heat. Add 1 cup of fresh spinach and sauté until wilted, about 1-2 minutes.

  • 3

    Pour in 4 egg whites over the spinach. Allow to set for a minute, then cook until the edges start to lift.

  • 4

    Place 1/2 cup low-fat cottage cheese over one side of the omelet. Carefully fold the omelet over the filling and cook for an additional minute until heated through.

  • 5

    Plate the omelet alongside the roasted sweet potato. Top the omelet with slices of 1/4 medium avocado for added creaminess and flavor.

  • 6

    Serve immediately and enjoy your nutritious breakfast!