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

Pan-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with a side of oven-roasted sweet potato cubes for a satisfyingly toasted finish.

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NUTRITION

389kcal
Protein
32g
Fat
10g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

1 large Sweet Potato, cubed

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 salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes or until they are tender and slightly browned.

  • 4

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.

  • 5

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

  • 6

    Pour the egg mixture into the skillet with the spinach and cook, stirring frequently, until the eggs are fluffy and fully set.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with freshly ground black pepper.

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

Pan-scrambled egg whites folded with creamy cottage cheese and wilted spinach, served with a side of oven-roasted sweet potato cubes for a satisfyingly toasted finish.

NUTRITION

389kcal
Protein
32g
Fat
10g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.25 cup Low-fat Cottage Cheese

1 large Sweet Potato, cubed

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 salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes or until they are tender and slightly browned.

  • 4

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.

  • 5

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

  • 6

    Pour the egg mixture into the skillet with the spinach and cook, stirring frequently, until the eggs are fluffy and fully set.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with freshly ground black pepper.