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

Wake up to a hearty breakfast that balances creamy cottage cheese and fluffy eggs with the vibrant freshness of spinach and the natural sweetness of roasted sweet potato. Lightly sautéed with a hint of olive oil, this scramble packs a satisfying flavor and texture with a gentle crunch from the roasted sweet potato.

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NUTRITION

402kcal
Protein
30g
Fat
15.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

½ cup low-fat Cottage Cheese (113g)

2 large Eggs (100g)

1 cup Fresh Spinach (30g)

¾ medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) to roast the sweet potato.

  • 2

    Wash the sweet potato thoroughly, then dice it into small cubes. Toss the cubes with a little olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

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

  • 4

    While the sweet potato roasts, whisk together the eggs in a bowl and set aside.

  • 5

    In a non-stick skillet, heat any remaining or a small amount of olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 6

    Lower the heat and add the whisked eggs to the skillet. Cook gently, stirring frequently to scramble the eggs evenly.

  • 7

    Once the eggs begin to set, fold in the low-fat cottage cheese and let it warm through. Avoid overcooking to maintain a creamy texture.

  • 8

    Plate the cottage cheese egg scramble and top with the roasted sweet potato cubes. Season with additional salt and pepper if desired, then serve immediately.

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

Wake up to a hearty breakfast that balances creamy cottage cheese and fluffy eggs with the vibrant freshness of spinach and the natural sweetness of roasted sweet potato. Lightly sautéed with a hint of olive oil, this scramble packs a satisfying flavor and texture with a gentle crunch from the roasted sweet potato.

NUTRITION

402kcal
Protein
30g
Fat
15.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

½ cup low-fat Cottage Cheese (113g)

2 large Eggs (100g)

1 cup Fresh Spinach (30g)

¾ medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) to roast the sweet potato.

  • 2

    Wash the sweet potato thoroughly, then dice it into small cubes. Toss the cubes with a little olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

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

  • 4

    While the sweet potato roasts, whisk together the eggs in a bowl and set aside.

  • 5

    In a non-stick skillet, heat any remaining or a small amount of olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 6

    Lower the heat and add the whisked eggs to the skillet. Cook gently, stirring frequently to scramble the eggs evenly.

  • 7

    Once the eggs begin to set, fold in the low-fat cottage cheese and let it warm through. Avoid overcooking to maintain a creamy texture.

  • 8

    Plate the cottage cheese egg scramble and top with the roasted sweet potato cubes. Season with additional salt and pepper if desired, then serve immediately.