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 fresh spinach and creamy cottage cheese, served alongside golden roasted sweet potato cubes for a satisfyingly toasted finish.

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NUTRITION

388kcal
Protein
34.5g
Fat
10.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

3 tablespoons Low Fat Cottage Cheese

160 grams Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Avocado Oil

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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 evenly on the sheet and roast for 20-25 minutes until tender and golden.

  • 4

    While 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 gently, until they begin to set.

  • 7

    Fold in the cottage cheese and continue to scramble for 30 seconds until the mixture is creamy and heated through.

  • 8

    Plate the scramble immediately alongside the roasted sweet potatoes and season with 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 fresh spinach and creamy cottage cheese, served alongside golden roasted sweet potato cubes for a satisfyingly toasted finish.

NUTRITION

388kcal
Protein
34.5g
Fat
10.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

3 tablespoons Low Fat Cottage Cheese

160 grams Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Avocado Oil

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 evenly on the sheet and roast for 20-25 minutes until tender and golden.

  • 4

    While 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 gently, until they begin to set.

  • 7

    Fold in the cottage cheese and continue to scramble for 30 seconds until the mixture is creamy and heated through.

  • 8

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