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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty yet light breakfast featuring a creamy cottage cheese egg scramble paired with tender sautéed spinach and caramelized roasted sweet potato. This dish offers a delightful blend of textures and flavors that will kickstart your morning with balanced protein and satisfying taste.

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NUTRITION

494kcal
Protein
33.9g
Fat
15.5g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx 100g)

1 large Egg White (approx 33g)

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

250g Sweet Potato

1 cup Fresh Spinach (approx 30g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss with a pinch of salt and a drizzle of olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 3

    While the sweet potato roasts, whisk together the 2 large eggs and the large egg white in a bowl. Stir in the cottage cheese and season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Add a few drops of water or a light spray if needed. Pour in the egg mixture and gently scramble, cooking until softly set.

  • 5

    In a separate pan, heat the teaspoon of olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted. Season with a pinch of salt and pepper.

  • 6

    Plate the scrambled eggs with cottage cheese alongside a serving of sautéed spinach and roasted sweet potatoes. Serve immediately and enjoy your balanced, protein-packed breakfast.

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potato

Enjoy a hearty yet light breakfast featuring a creamy cottage cheese egg scramble paired with tender sautéed spinach and caramelized roasted sweet potato. This dish offers a delightful blend of textures and flavors that will kickstart your morning with balanced protein and satisfying taste.

NUTRITION

494kcal
Protein
33.9g
Fat
15.5g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx 100g)

1 large Egg White (approx 33g)

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

250g Sweet Potato

1 cup Fresh Spinach (approx 30g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces, toss with a pinch of salt and a drizzle of olive oil, and spread on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 3

    While the sweet potato roasts, whisk together the 2 large eggs and the large egg white in a bowl. Stir in the cottage cheese and season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat. Add a few drops of water or a light spray if needed. Pour in the egg mixture and gently scramble, cooking until softly set.

  • 5

    In a separate pan, heat the teaspoon of olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted. Season with a pinch of salt and pepper.

  • 6

    Plate the scrambled eggs with cottage cheese alongside a serving of sautéed spinach and roasted sweet potatoes. Serve immediately and enjoy your balanced, protein-packed breakfast.