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 hearty and flavorful breakfast that brings together fluffy scrambled eggs blended with creamy cottage cheese and a side of perfectly roasted sweet potato. The dish is elevated with a drizzle of olive oil and a hint of fresh herbs, offering a balanced start to your day with a satisfying mix of protein, carbs, and healthy fats.

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NUTRITION

675kcal
Protein
34.1g
Fat
44.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup low-fat cottage cheese

1 medium sweet potato

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1 tbsp fresh chives (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 25-30 minutes, stirring halfway through, until tender and lightly browned.

  • 4

    While the sweet potato roasts, crack the eggs into a bowl, add the low-fat cottage cheese, and season with a pinch of salt and pepper. Beat the mixture until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture and gently stir with a spatula, cooking slowly until the eggs reach a soft, creamy consistency.

  • 6

    Remove the sweet potato from the oven once done. Plate the creamy scrambled eggs alongside the roasted sweet potato and garnish with chopped fresh chives if desired.

  • 7

    Serve warm and enjoy your nutrient-packed breakfast!

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 hearty and flavorful breakfast that brings together fluffy scrambled eggs blended with creamy cottage cheese and a side of perfectly roasted sweet potato. The dish is elevated with a drizzle of olive oil and a hint of fresh herbs, offering a balanced start to your day with a satisfying mix of protein, carbs, and healthy fats.

NUTRITION

675kcal
Protein
34.1g
Fat
44.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup low-fat cottage cheese

1 medium sweet potato

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1 tbsp fresh chives (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 25-30 minutes, stirring halfway through, until tender and lightly browned.

  • 4

    While the sweet potato roasts, crack the eggs into a bowl, add the low-fat cottage cheese, and season with a pinch of salt and pepper. Beat the mixture until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture and gently stir with a spatula, cooking slowly until the eggs reach a soft, creamy consistency.

  • 6

    Remove the sweet potato from the oven once done. Plate the creamy scrambled eggs alongside the roasted sweet potato and garnish with chopped fresh chives if desired.

  • 7

    Serve warm and enjoy your nutrient-packed breakfast!