Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

A vibrant morning scramble featuring fluffy eggs and tangy low-fat cottage cheese softly mixed with fresh spinach, served alongside perfectly roasted sweet potato rounds and a delicate garnish of avocado for a creamy finish. This nutrient-packed breakfast offers a balanced blend of protein, healthy fats, and complex carbohydrates to keep you energized throughout the day.

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NUTRITION

340kcal
Protein
23.7g
Fat
13.9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g total)

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

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (114g)

2 teaspoons Olive Oil

1/8 medium Avocado (28g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel (if desired) and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender and lightly browned.

  • 3

    While the sweet potato is roasting, whisk the eggs in a bowl. Stir in the cottage cheese and add a handful of fresh spinach. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat with the remaining 1 teaspoon of olive oil. Pour in the egg mixture and cook gently, stirring continuously to form soft curds. Remove from heat once the eggs are softly scrambled.

  • 5

    Plate the scrambled eggs alongside the roasted sweet potato. Garnish the scramble with a few slices of avocado (about 1/8 of a medium avocado) on top.

  • 6

    Serve warm and enjoy your protein-packed, satisfying breakfast.

Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

A vibrant morning scramble featuring fluffy eggs and tangy low-fat cottage cheese softly mixed with fresh spinach, served alongside perfectly roasted sweet potato rounds and a delicate garnish of avocado for a creamy finish. This nutrient-packed breakfast offers a balanced blend of protein, healthy fats, and complex carbohydrates to keep you energized throughout the day.

NUTRITION

340kcal
Protein
23.7g
Fat
13.9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx 100g total)

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

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (114g)

2 teaspoons Olive Oil

1/8 medium Avocado (28g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel (if desired) and cube the sweet potato into bite-sized pieces.

  • 2

    Toss the sweet potato cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender and lightly browned.

  • 3

    While the sweet potato is roasting, whisk the eggs in a bowl. Stir in the cottage cheese and add a handful of fresh spinach. Season lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat with the remaining 1 teaspoon of olive oil. Pour in the egg mixture and cook gently, stirring continuously to form soft curds. Remove from heat once the eggs are softly scrambled.

  • 5

    Plate the scrambled eggs alongside the roasted sweet potato. Garnish the scramble with a few slices of avocado (about 1/8 of a medium avocado) on top.

  • 6

    Serve warm and enjoy your protein-packed, satisfying breakfast.