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

YOUR SOLIN GENERATED RECIPE

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

Fluffy egg whites whisked with creamy cottage cheese and served alongside tender roasted sweet potato cubes and wilted spinach for a satisfying, caramelized finish.

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NUTRITION

516kcal
Protein
34g
Fat
16.6g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

250g Sweet Potato, cubed

150g Liquid Egg Whites

110g Low Fat (2%) Cottage Cheese

60g Fresh Spinach

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with two-thirds of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and golden brown.

  • 3

    While the potatoes roast, whisk together the egg whites and cottage cheese in a bowl until the mixture is well combined.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted, then remove it from the pan and set aside.

  • 5

    In the same skillet, reduce heat to medium-low and pour in the egg white and cottage cheese mixture.

  • 6

    Cook slowly, stirring occasionally with a spatula, until the eggs are set and achieve a creamy, curd-like texture.

  • 7

    Serve the scramble immediately alongside the roasted sweet potatoes and sautéed spinach.

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

YOUR SOLIN GENERATED RECIPE

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

Fluffy egg whites whisked with creamy cottage cheese and served alongside tender roasted sweet potato cubes and wilted spinach for a satisfying, caramelized finish.

NUTRITION

516kcal
Protein
34g
Fat
16.6g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

250g Sweet Potato, cubed

150g Liquid Egg Whites

110g Low Fat (2%) Cottage Cheese

60g Fresh Spinach

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with two-thirds of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and golden brown.

  • 3

    While the potatoes roast, whisk together the egg whites and cottage cheese in a bowl until the mixture is well combined.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted, then remove it from the pan and set aside.

  • 5

    In the same skillet, reduce heat to medium-low and pour in the egg white and cottage cheese mixture.

  • 6

    Cook slowly, stirring occasionally with a spatula, until the eggs are set and achieve a creamy, curd-like texture.

  • 7

    Serve the scramble immediately alongside the roasted sweet potatoes and sautéed spinach.