Name: Scrambled Egg Whites with Cottage Cheese and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 grams Sweet Potato, cubed; 2 teaspoons Avocado Oil; 0.75 cup Egg Whites; 0.5 cup Low Fat Cottage Cheese; 1 cup Baby Spinach; 1 pinch Sea Salt; 1 pinch Black Pepper

Scrambled Egg Whites 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.

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Cottage Cheese and Roasted Sweet Potato

Pan-scrambled egg whites folded with creamy cottage cheese and served with oven-roasted sweet potato cubes for a satisfying, golden-brown finish.

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NUTRITION

Protein

35.7g

Fat

12.1g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato, cubed

2 teaspoons Avocado Oil

0.75 cup Egg Whites

0.5 cup Low Fat Cottage Cheese

1 cup Baby Spinach

1 pinch Sea Salt

1 pinch Black Pepper

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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 sea salt.
3
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and golden-brown.
4
In a medium bowl, whisk together the egg whites and cottage cheese until well combined.
5
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
6
Add the baby spinach to the skillet and sauté until just wilted, then remove and set aside.
7
Pour the egg white and cottage cheese mixture into the same skillet.
8
Cook undisturbed for 30 seconds, then gently fold the eggs with a spatula until they are set but still creamy.
9
Plate the scrambled eggs alongside the roasted sweet potatoes and wilted spinach, seasoning with fresh black pepper.