Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

Pan-seared egg whites folded with fresh spinach and creamy cottage cheese, served alongside cubed sweet potatoes roasted until golden and caramelized.

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NUTRITION

337kcal
Protein
30g
Fat
8.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1/4 cup low-fat (2%) cottage cheese

150g sweet potato, cubed

1 cup fresh baby spinach

1.5 teaspoons extra virgin olive oil

Pinch of sea salt, black pepper, and garlic powder

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with the olive oil, sea salt, and garlic powder until evenly coated.

  • 3

    Roast the sweet potato for 20-25 minutes, tossing halfway through, until the edges are tender and browned.

  • 4

    Lightly coat a non-stick skillet with cooking spray and sauté the spinach over medium heat until just wilted.

  • 5

    Pour the liquid egg whites into the skillet over the spinach and cook undisturbed until the edges are firm and the center is nearly set.

  • 6

    Spoon the cottage cheese onto one half of the omelet, fold the other half over, and cook for one more minute to warm through.

  • 7

    Slide the omelet onto a plate and serve immediately alongside the roasted sweet potatoes.

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Omelet with Cottage Cheese and Roasted Sweet Potato

Pan-seared egg whites folded with fresh spinach and creamy cottage cheese, served alongside cubed sweet potatoes roasted until golden and caramelized.

NUTRITION

337kcal
Protein
30g
Fat
8.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1/4 cup low-fat (2%) cottage cheese

150g sweet potato, cubed

1 cup fresh baby spinach

1.5 teaspoons extra virgin olive oil

Pinch of sea salt, black pepper, and garlic powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with the olive oil, sea salt, and garlic powder until evenly coated.

  • 3

    Roast the sweet potato for 20-25 minutes, tossing halfway through, until the edges are tender and browned.

  • 4

    Lightly coat a non-stick skillet with cooking spray and sauté the spinach over medium heat until just wilted.

  • 5

    Pour the liquid egg whites into the skillet over the spinach and cook undisturbed until the edges are firm and the center is nearly set.

  • 6

    Spoon the cottage cheese onto one half of the omelet, fold the other half over, and cook for one more minute to warm through.

  • 7

    Slide the omelet onto a plate and serve immediately alongside the roasted sweet potatoes.