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 hearty yet light scramble featuring creamy low-fat cottage cheese and a perfectly cooked egg, tossed with fresh spinach and accompanied by tender roasted sweet potato. A few slices of creamy avocado and a drizzle of olive oil bring luscious flavor and satisfying richness to this balanced breakfast.

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NUTRITION

491kcal
Protein
25g
Fat
26.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese

1 large egg

1 cup fresh spinach

1 medium sweet potato (about 150g)

1/2 medium avocado

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes, or until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the fresh spinach and sauté briefly until just wilted.

  • 4

    In a bowl, whisk together the egg and cottage cheese until well combined.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with spinach. Gently scramble until the eggs are set, taking care not to overcook.

  • 6

    Plate the scramble alongside the roasted sweet potato, and add sliced avocado on top or on the side.

  • 7

    Season with salt and pepper to taste, and serve immediately.

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 hearty yet light scramble featuring creamy low-fat cottage cheese and a perfectly cooked egg, tossed with fresh spinach and accompanied by tender roasted sweet potato. A few slices of creamy avocado and a drizzle of olive oil bring luscious flavor and satisfying richness to this balanced breakfast.

NUTRITION

491kcal
Protein
25g
Fat
26.7g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese

1 large egg

1 cup fresh spinach

1 medium sweet potato (about 150g)

1/2 medium avocado

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes, or until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the fresh spinach and sauté briefly until just wilted.

  • 4

    In a bowl, whisk together the egg and cottage cheese until well combined.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with spinach. Gently scramble until the eggs are set, taking care not to overcook.

  • 6

    Plate the scramble alongside the roasted sweet potato, and add sliced avocado on top or on the side.

  • 7

    Season with salt and pepper to taste, and serve immediately.