Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

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

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

Pan-scrambled egg whites and creamy cottage cheese tossed with fresh spinach, served alongside golden roasted sweet potato cubes for a satisfyingly toasted finish.

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NUTRITION

396kcal
Protein
36.3g
Fat
10.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low Fat Cottage Cheese (2%)

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small half-inch cubes and toss with half of the avocado oil and a pinch of sea salt

  • 3

    Spread the potatoes evenly on the baking sheet 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 the mixture is well combined

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted

  • 6

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

  • 7

    Gently stir the eggs with a silicone spatula using a folding motion until they are fluffy and fully set

  • 8

    Plate the scramble immediately alongside the roasted sweet potatoes and finish with freshly cracked black pepper

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

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

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato

Pan-scrambled egg whites and creamy cottage cheese tossed with fresh spinach, served alongside golden roasted sweet potato cubes for a satisfyingly toasted finish.

NUTRITION

396kcal
Protein
36.3g
Fat
10.3g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.5 cup Low Fat Cottage Cheese (2%)

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small half-inch cubes and toss with half of the avocado oil and a pinch of sea salt

  • 3

    Spread the potatoes evenly on the baking sheet 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 the mixture is well combined

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted

  • 6

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

  • 7

    Gently stir the eggs with a silicone spatula using a folding motion until they are fluffy and fully set

  • 8

    Plate the scramble immediately alongside the roasted sweet potatoes and finish with freshly cracked black pepper