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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

408kcal
Protein
31.4g
Fat
15.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Low Fat Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, whisk together the egg whites and cottage cheese in a small bowl until the mixture is well combined.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg white and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook the eggs, stirring frequently with a spatula, until they are set and fluffy but still moist.

  • 8

    Plate the scramble immediately alongside the roasted sweet potatoes and season with 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

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

NUTRITION

408kcal
Protein
31.4g
Fat
15.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1/4 cup 2% Low Fat Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, whisk together the egg whites and cottage cheese in a small bowl until the mixture is well combined.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg white and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook the eggs, stirring frequently with a spatula, until they are set and fluffy but still moist.

  • 8

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