Cottage Cheese and Egg White Scramble with 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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Roasted Sweet Potatoes

Soft-scrambled egg whites folded with creamy cottage cheese, served alongside golden-brown roasted sweet potatoes and fresh spinach for a nourishing, toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
32.4g
Fat
11.2g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato, diced

2 teaspoons Olive Oil

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with olive oil and a pinch of salt and pepper on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

  • 4

    While the potatoes roast, whisk the egg whites in a small bowl until combined.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg whites.

  • 6

    Cook the eggs slowly, using a silicone spatula to gently push the whites across the pan to create soft curds.

  • 7

    When the eggs are almost set, fold in the cottage cheese and fresh spinach.

  • 8

    Continue to cook for 1 minute until the spinach is wilted and the cottage cheese is warmed through.

  • 9

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

Cottage Cheese and Egg White Scramble with 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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg White Scramble with Roasted Sweet Potatoes

Soft-scrambled egg whites folded with creamy cottage cheese, served alongside golden-brown roasted sweet potatoes and fresh spinach for a nourishing, toasted finish.

NUTRITION

416kcal
Protein
32.4g
Fat
11.2g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

200g Sweet Potato, diced

2 teaspoons Olive Oil

3/4 cup Egg Whites

1/3 cup 2% Cottage Cheese

1 cup Fresh Spinach

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with olive oil and a pinch of salt and pepper on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

  • 4

    While the potatoes roast, whisk the egg whites in a small bowl until combined.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg whites.

  • 6

    Cook the eggs slowly, using a silicone spatula to gently push the whites across the pan to create soft curds.

  • 7

    When the eggs are almost set, fold in the cottage cheese and fresh spinach.

  • 8

    Continue to cook for 1 minute until the spinach is wilted and the cottage cheese is warmed through.

  • 9

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