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

A vibrant, protein-packed breakfast featuring a light egg white scramble blended with creamy cottage cheese, paired with tender roasted sweet potatoes and garlicky sautéed spinach. This dish harmonizes savory and slightly sweet notes, ideal for fueling your morning with balanced nutrition and flavor.

Try 3 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
30.9g
Fat
22.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 120g)

1/2 cup low-fat cottage cheese (approx 110g)

1 medium-large sweet potato (approx 200g)

1 cup raw spinach (approx 30g)

1.5 tbsp olive oil (approx 22.5g)

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into 1/2-inch cubes, toss with a little salt, pepper, and a drizzle of olive oil, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potatoes roast, whisk the egg whites in a small bowl. Stir in the cottage cheese gently.

  • 3

    Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté until wilted (about 2-3 minutes). Season lightly with salt and pepper.

  • 4

    Pour the egg white and cottage cheese mixture into a separate non-stick skillet preheated over medium-low heat. Gently scramble until softly set, taking care not to overcook to maintain a light, creamy texture.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes and sautéed spinach. Season with additional salt and pepper if desired, and serve warm.

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

A vibrant, protein-packed breakfast featuring a light egg white scramble blended with creamy cottage cheese, paired with tender roasted sweet potatoes and garlicky sautéed spinach. This dish harmonizes savory and slightly sweet notes, ideal for fueling your morning with balanced nutrition and flavor.

NUTRITION

515kcal
Protein
30.9g
Fat
22.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx 120g)

1/2 cup low-fat cottage cheese (approx 110g)

1 medium-large sweet potato (approx 200g)

1 cup raw spinach (approx 30g)

1.5 tbsp olive oil (approx 22.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into 1/2-inch cubes, toss with a little salt, pepper, and a drizzle of olive oil, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly crispy.

  • 2

    While the sweet potatoes roast, whisk the egg whites in a small bowl. Stir in the cottage cheese gently.

  • 3

    Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Add the raw spinach and sauté until wilted (about 2-3 minutes). Season lightly with salt and pepper.

  • 4

    Pour the egg white and cottage cheese mixture into a separate non-stick skillet preheated over medium-low heat. Gently scramble until softly set, taking care not to overcook to maintain a light, creamy texture.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes and sautéed spinach. Season with additional salt and pepper if desired, and serve warm.