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

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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

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

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

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NUTRITION

561kcal
Protein
37.3g
Fat
21.1g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

1.5 cups cubed Sweet Potato

1 tablespoon Extra Virgin Olive Oil

2 cups Baby Spinach

1/4 Avocado, sliced

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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 half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 5

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

  • 6

    Reduce the skillet heat to medium-low and pour the egg mixture over the spinach, stirring gently and constantly with a spatula.

  • 7

    Continue cooking until the eggs are set but still moist and fluffy, then remove from heat.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.

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

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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

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

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

NUTRITION

561kcal
Protein
37.3g
Fat
21.1g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

1.5 cups cubed Sweet Potato

1 tablespoon Extra Virgin Olive Oil

2 cups Baby Spinach

1/4 Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 5

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

  • 6

    Reduce the skillet heat to medium-low and pour the egg mixture over the spinach, stirring gently and constantly with a spatula.

  • 7

    Continue cooking until the eggs are set but still moist and fluffy, then remove from heat.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.