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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potatoes

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

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NUTRITION

390kcal
Protein
33.3g
Fat
7.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato, cubed

1 tsp Extra Virgin Olive Oil

165g Egg Whites (approx. 5 large)

100g Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

Pinch of sea salt and black pepper

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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 olive oil, sea salt, and black pepper, then spread them in a single layer on the sheet.

  • 3

    Roast the potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    In a medium bowl, whisk together the egg whites and cottage cheese until well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the baby spinach, sautéing for 1 minute until just wilted.

  • 6

    Pour the egg white and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook, stirring gently with a spatula, until the eggs are set and creamy.

  • 8

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

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potatoes

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

NUTRITION

390kcal
Protein
33.3g
Fat
7.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato, cubed

1 tsp Extra Virgin Olive Oil

165g Egg Whites (approx. 5 large)

100g Low-Fat Cottage Cheese (2%)

1 cup Fresh Baby Spinach

Pinch of sea salt and black pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with olive oil, sea salt, and black pepper, then spread them in a single layer on the sheet.

  • 3

    Roast the potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    In a medium bowl, whisk together the egg whites and cottage cheese until well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the baby spinach, sautéing for 1 minute until just wilted.

  • 6

    Pour the egg white and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook, stirring gently with a spatula, until the eggs are set and creamy.

  • 8

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