Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Enjoy a savory breakfast featuring a creamy cottage cheese scramble combined with fresh spinach, roasted sweet potatoes, and colorful bell peppers and onions. Finished with slices of ripe avocado, this dish provides a balanced mix of flavors and textures to energize your morning.

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NUTRITION

501kcal
Protein
25.7g
Fat
26.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (113g)

1 Large Egg (50g)

1 cup Fresh Spinach (30g)

1 Medium Sweet Potato, roasted (114g)

1/4 cup Diced Red Bell Pepper (38g)

1/8 cup Diced Red Onion (20g)

2 teaspoons Olive Oil (9g total)

1/2 medium Avocado (100g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with 2 teaspoons of olive oil, and a pinch of salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes roast, rinse and roughly chop the fresh spinach. Dice the red bell pepper and red onion.

  • 4

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

  • 5

    Heat a non-stick skillet over medium heat. Add the diced red bell pepper and red onion, sautéing for about 2-3 minutes until they begin to soften.

  • 6

    Pour the egg and cottage cheese mixture over the vegetables and allow it to sit for a few seconds before gently stirring. Add the spinach and continue to scramble until the eggs are fully cooked, about 3-4 minutes.

  • 7

    Plate the scramble and arrange the roasted sweet potatoes on the side. Top with sliced avocado, and season with extra salt and pepper if desired.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Enjoy a savory breakfast featuring a creamy cottage cheese scramble combined with fresh spinach, roasted sweet potatoes, and colorful bell peppers and onions. Finished with slices of ripe avocado, this dish provides a balanced mix of flavors and textures to energize your morning.

NUTRITION

501kcal
Protein
25.7g
Fat
26.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (113g)

1 Large Egg (50g)

1 cup Fresh Spinach (30g)

1 Medium Sweet Potato, roasted (114g)

1/4 cup Diced Red Bell Pepper (38g)

1/8 cup Diced Red Onion (20g)

2 teaspoons Olive Oil (9g total)

1/2 medium Avocado (100g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with 2 teaspoons of olive oil, and a pinch of salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes roast, rinse and roughly chop the fresh spinach. Dice the red bell pepper and red onion.

  • 4

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

  • 5

    Heat a non-stick skillet over medium heat. Add the diced red bell pepper and red onion, sautéing for about 2-3 minutes until they begin to soften.

  • 6

    Pour the egg and cottage cheese mixture over the vegetables and allow it to sit for a few seconds before gently stirring. Add the spinach and continue to scramble until the eggs are fully cooked, about 3-4 minutes.

  • 7

    Plate the scramble and arrange the roasted sweet potatoes on the side. Top with sliced avocado, and season with extra salt and pepper if desired.