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

A savory breakfast scramble featuring lightly whisked eggs enriched with a hint of cottage cheese, tossed with fresh spinach and complemented by tender roasted sweet potato. Finished with a drizzle of golden olive oil, this dish blends comforting flavors with a satisfying texture, perfect for a morning energy boost.

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NUTRITION

625kcal
Protein
15g
Fat
57.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 teaspoon low-fat cottage cheese

1 cup raw spinach

1/2 medium sweet potato

3.5 tablespoons extra virgin olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Dice the sweet potato into small cubes and toss with 3.5 tablespoons of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes or until tender and lightly caramelized.

  • 2

    Meanwhile, in a bowl, whisk together the 2 eggs and 1 teaspoon of low-fat cottage cheese until well combined. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add the raw spinach. Sauté for 1-2 minutes until wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Gently stir to scramble, cooking until the eggs are just set.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes. Optionally top with an extra light drizzle of olive oil and additional seasoning if desired, then 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

A savory breakfast scramble featuring lightly whisked eggs enriched with a hint of cottage cheese, tossed with fresh spinach and complemented by tender roasted sweet potato. Finished with a drizzle of golden olive oil, this dish blends comforting flavors with a satisfying texture, perfect for a morning energy boost.

NUTRITION

625kcal
Protein
15g
Fat
57.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 teaspoon low-fat cottage cheese

1 cup raw spinach

1/2 medium sweet potato

3.5 tablespoons extra virgin olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Dice the sweet potato into small cubes and toss with 3.5 tablespoons of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes or until tender and lightly caramelized.

  • 2

    Meanwhile, in a bowl, whisk together the 2 eggs and 1 teaspoon of low-fat cottage cheese until well combined. Season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat and add the raw spinach. Sauté for 1-2 minutes until wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Gently stir to scramble, cooking until the eggs are just set.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes. Optionally top with an extra light drizzle of olive oil and additional seasoning if desired, then serve immediately.