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 over cubes of oven-roasted sweet potato for a satisfyingly caramelized finish.

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NUTRITION

419kcal
Protein
33.5g
Fat
12.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

180g Sweet Potato, cubed

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt until evenly coated.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden brown.

  • 4

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

  • 5

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

  • 6

    Pour the egg and cottage cheese mixture into the skillet with the spinach, stirring gently with a spatula.

  • 7

    Cook the scramble until the eggs are fluffy and set, then serve immediately over the warm roasted sweet potatoes.

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 over cubes of oven-roasted sweet potato for a satisfyingly caramelized finish.

NUTRITION

419kcal
Protein
33.5g
Fat
12.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

180g Sweet Potato, cubed

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt until evenly coated.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden brown.

  • 4

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

  • 5

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

  • 6

    Pour the egg and cottage cheese mixture into the skillet with the spinach, stirring gently with a spatula.

  • 7

    Cook the scramble until the eggs are fluffy and set, then serve immediately over the warm roasted sweet potatoes.