Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

Enjoy a protein-packed breakfast featuring creamy scrambled eggs paired with tangy cottage cheese and a side of perfectly roasted sweet potato, drizzled with a hint of olive oil for a balanced, satisfying start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

543kcal
Protein
34g
Fat
31.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g)

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

1 medium Sweet Potato (130g)

1 tbsp Olive Oil (14g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the sweet potato.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss the cubes with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato pieces on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly crisp around the edges.

  • 4

    While the sweet potato is roasting, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

  • 5

    Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently with a spatula, cooking until the eggs are softly scrambled.

  • 6

    Once the eggs are nearly done, fold in the cottage cheese and gently mix until just warmed through.

  • 7

    Plate the scrambled eggs with cottage cheese alongside the roasted sweet potato. Serve immediately while warm.

Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

Enjoy a protein-packed breakfast featuring creamy scrambled eggs paired with tangy cottage cheese and a side of perfectly roasted sweet potato, drizzled with a hint of olive oil for a balanced, satisfying start to your day.

NUTRITION

543kcal
Protein
34g
Fat
31.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g)

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

1 medium Sweet Potato (130g)

1 tbsp Olive Oil (14g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the sweet potato.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss the cubes with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato pieces on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly crisp around the edges.

  • 4

    While the sweet potato is roasting, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

  • 5

    Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently with a spatula, cooking until the eggs are softly scrambled.

  • 6

    Once the eggs are nearly done, fold in the cottage cheese and gently mix until just warmed through.

  • 7

    Plate the scrambled eggs with cottage cheese alongside the roasted sweet potato. Serve immediately while warm.