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.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

Start your day with a vibrant and nourishing scramble that combines the creamy tang of low-fat cottage cheese with softly scrambled eggs, fresh spinach, and the natural sweetness of roasted sweet potato. Finished with a drizzle of olive oil and a few slices of creamy avocado, this breakfast is both satisfying and perfectly balanced for an energizing morning.

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NUTRITION

380kcal
Protein
23.5g
Fat
15.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites

1 whole egg

1/3 cup low-fat cottage cheese

1 medium sweet potato

1 cup fresh spinach

1/4 medium avocado

4 teaspoons olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the medium sweet potato into 1/2-inch cubes, toss with 2 teaspoons of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and lightly browned. Stir halfway through for even cooking.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining 2 teaspoons of olive oil.

  • 4

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 5

    In a bowl, whisk together 2 egg whites and 1 whole egg with a pinch of salt and pepper. Pour the egg mixture over the spinach in the skillet.

  • 6

    Gently scramble the eggs until they just begin to set, then fold in the low-fat cottage cheese. Continue cooking until the eggs are softly set.

  • 7

    Plate the scramble alongside the roasted sweet potato cubes. Top the scramble with slices of 1/4 medium avocado.

  • 8

    Finish with an extra light seasoning of salt and pepper if desired and serve warm.

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.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

Start your day with a vibrant and nourishing scramble that combines the creamy tang of low-fat cottage cheese with softly scrambled eggs, fresh spinach, and the natural sweetness of roasted sweet potato. Finished with a drizzle of olive oil and a few slices of creamy avocado, this breakfast is both satisfying and perfectly balanced for an energizing morning.

NUTRITION

380kcal
Protein
23.5g
Fat
15.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites

1 whole egg

1/3 cup low-fat cottage cheese

1 medium sweet potato

1 cup fresh spinach

1/4 medium avocado

4 teaspoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the medium sweet potato into 1/2-inch cubes, toss with 2 teaspoons of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and lightly browned. Stir halfway through for even cooking.

  • 3

    While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining 2 teaspoons of olive oil.

  • 4

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 5

    In a bowl, whisk together 2 egg whites and 1 whole egg with a pinch of salt and pepper. Pour the egg mixture over the spinach in the skillet.

  • 6

    Gently scramble the eggs until they just begin to set, then fold in the low-fat cottage cheese. Continue cooking until the eggs are softly set.

  • 7

    Plate the scramble alongside the roasted sweet potato cubes. Top the scramble with slices of 1/4 medium avocado.

  • 8

    Finish with an extra light seasoning of salt and pepper if desired and serve warm.