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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with a side of oven-roasted sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

377kcal
Protein
33.5g
Fat
11g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

0.88 cup Liquid Egg Whites

1 cup cubed Sweet Potato

0.25 cup 2% Cottage Cheese

2 cups fresh Spinach

2 teaspoons Avocado 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 one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the pan and sauté for 1-2 minutes until it is just wilted.

  • 7

    Pour the egg and cottage cheese mixture into the skillet and cook slowly, folding gently with a spatula.

  • 8

    Continue cooking until the eggs are set but still moist and creamy from the cottage cheese.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.

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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served with a side of oven-roasted sweet potatoes for a satisfyingly toasted finish.

NUTRITION

377kcal
Protein
33.5g
Fat
11g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

0.88 cup Liquid Egg Whites

1 cup cubed Sweet Potato

0.25 cup 2% Cottage Cheese

2 cups fresh Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the pan and sauté for 1-2 minutes until it is just wilted.

  • 7

    Pour the egg and cottage cheese mixture into the skillet and cook slowly, folding gently with a spatula.

  • 8

    Continue cooking until the eggs are set but still moist and creamy from the cottage cheese.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.