Name: Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Sweet Potato, cubed; 220g Liquid Egg Whites; 1/4 cup 2% Cottage Cheese; 2 cups Fresh Baby Spinach; 2 teaspoons Avocado Oil; Sea salt and black pepper to taste

Egg White and Cottage Cheese 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.

YOUR SOLIN GENERATED RECIPE

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

Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

Protein

34.3g

Fat

11g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

220g Liquid Egg Whites

1/4 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons Avocado Oil

Sea salt and black pepper to taste

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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 on the baking sheet and roast for 20-25 minutes until tender and golden.
4
While the potatoes roast, whisk the egg whites and cottage cheese together in a medium bowl 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 for 1-2 minutes until just wilted.
7
Pour the egg white and cottage cheese mixture into the skillet with the spinach.
8
Cook, stirring gently with a spatula, until the eggs are scrambled and set to your desired consistency.
9
Season the scramble with black pepper and serve immediately alongside the roasted sweet potatoes.