Egg White and Cottage Cheese 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.

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

YOUR SOLIN GENERATED RECIPE

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

A bright and nutritious breakfast scramble featuring fluffy egg whites combined with creamy low-fat cottage cheese and tender spinach, perfectly paired with roasted sweet potato seasoned with a hint of olive oil. This meal delivers a balance of high-quality protein and wholesome carbohydrates to energize your day.

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NUTRITION

370kcal
Protein
34.1g
Fat
7.2g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

2/3 cup low-fat cottage cheese (approx. 146g)

1 cup raw spinach (approx. 30g)

1 medium roasted sweet potato (approx. 150g)

1 teaspoon olive oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and place it on a baking sheet. Drizzle with olive oil and sprinkle a little salt. Roast for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the egg whites and gently scramble them until they begin to set.

  • 3

    Add the raw spinach to the skillet with the egg whites, stirring until the spinach wilts.

  • 4

    Fold in the low-fat cottage cheese gently and continue cooking for 1-2 minutes until the scramble is heated through but still creamy.

  • 5

    Slice the roasted sweet potato and serve alongside the scramble. Season the dish with salt and pepper to taste.

Egg White and Cottage Cheese 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.

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

YOUR SOLIN GENERATED RECIPE

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

A bright and nutritious breakfast scramble featuring fluffy egg whites combined with creamy low-fat cottage cheese and tender spinach, perfectly paired with roasted sweet potato seasoned with a hint of olive oil. This meal delivers a balance of high-quality protein and wholesome carbohydrates to energize your day.

NUTRITION

370kcal
Protein
34.1g
Fat
7.2g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

2/3 cup low-fat cottage cheese (approx. 146g)

1 cup raw spinach (approx. 30g)

1 medium roasted sweet potato (approx. 150g)

1 teaspoon olive oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato, prick it with a fork, and place it on a baking sheet. Drizzle with olive oil and sprinkle a little salt. Roast for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat. Add the egg whites and gently scramble them until they begin to set.

  • 3

    Add the raw spinach to the skillet with the egg whites, stirring until the spinach wilts.

  • 4

    Fold in the low-fat cottage cheese gently and continue cooking for 1-2 minutes until the scramble is heated through but still creamy.

  • 5

    Slice the roasted sweet potato and serve alongside the scramble. Season the dish with salt and pepper to taste.