Cottage Cheese 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 Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

A light and energizing breakfast featuring a fluffy egg white scramble enriched with creamy low-fat cottage cheese and fresh spinach, paired with tender roasted sweet potato cubes. This dish offers a balance of protein and wholesome carbohydrates to keep you fueled throughout the morning.

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NUTRITION

392kcal
Protein
34.4g
Fat
10.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites (165g)

2/3 cup Low-Fat Cottage Cheese (140g)

1 cup Spinach (30g)

1 small Sweet Potato (170g)

2 teaspoons Olive Oil (9g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and peel the small sweet potato, then cut it into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with 2 teaspoons of olive oil and a pinch of salt (if desired). Spread them out on a baking tray lined with parchment paper and roast for 20-25 minutes, until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the 5 egg whites and cook, gently stirring occasionally.

  • 4

    When the egg whites begin to set, stir in the 2/3 cup of low-fat cottage cheese and 1 cup of fresh spinach. Continue to cook until the spinach wilts and the scramble reaches your desired consistency.

  • 5

    Plate the egg white scramble alongside a serving of the roasted sweet potato cubes. Serve warm and enjoy your protein-packed breakfast!

Cottage Cheese 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 Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

A light and energizing breakfast featuring a fluffy egg white scramble enriched with creamy low-fat cottage cheese and fresh spinach, paired with tender roasted sweet potato cubes. This dish offers a balance of protein and wholesome carbohydrates to keep you fueled throughout the morning.

NUTRITION

392kcal
Protein
34.4g
Fat
10.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

5 large Egg Whites (165g)

2/3 cup Low-Fat Cottage Cheese (140g)

1 cup Spinach (30g)

1 small Sweet Potato (170g)

2 teaspoons Olive Oil (9g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and peel the small sweet potato, then cut it into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with 2 teaspoons of olive oil and a pinch of salt (if desired). Spread them out on a baking tray lined with parchment paper and roast for 20-25 minutes, until tender and slightly caramelized.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the 5 egg whites and cook, gently stirring occasionally.

  • 4

    When the egg whites begin to set, stir in the 2/3 cup of low-fat cottage cheese and 1 cup of fresh spinach. Continue to cook until the spinach wilts and the scramble reaches your desired consistency.

  • 5

    Plate the egg white scramble alongside a serving of the roasted sweet potato cubes. Serve warm and enjoy your protein-packed breakfast!