Egg White and Spinach Scramble 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 and Spinach Scramble with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Roasted Sweet Potato

Pan-scrambled egg whites with spinach and cottage cheese served with oven-roasted sweet potato cubes for a savory and toasted finish.

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NUTRITION

408kcal
Protein
31.5g
Fat
10.6g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

200g Sweet Potato, cubed

2 cups Fresh Baby Spinach

2 teaspoons Avocado Oil

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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 potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the spinach to the skillet and sauté until just wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring frequently with a spatula.

  • 7

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook for 1 minute until the mixture is hot and creamy.

  • 8

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

Egg White and Spinach Scramble 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 and Spinach Scramble with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Roasted Sweet Potato

Pan-scrambled egg whites with spinach and cottage cheese served with oven-roasted sweet potato cubes for a savory and toasted finish.

NUTRITION

408kcal
Protein
31.5g
Fat
10.6g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese (2%)

200g Sweet Potato, cubed

2 cups Fresh Baby Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the spinach to the skillet and sauté until just wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring frequently with a spatula.

  • 7

    When the egg whites are nearly set, fold in the cottage cheese and continue to cook for 1 minute until the mixture is hot and creamy.

  • 8

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