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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potato

A hearty and savory breakfast scramble featuring low-fat cottage cheese and eggs tossed with fresh spinach, complemented by a side of roasted sweet potato cubes. This dish delivers a balanced mix of protein and complex carbs to kickstart your day with satisfying flavors and nutritional benefits.

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NUTRITION

297kcal
Protein
22.9g
Fat
11g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

2 Large Eggs

1 cup Fresh Spinach

150g Sweet Potato (approx. 1.5 x 100g portions)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Peel and cube the sweet potato into small, even pieces.

  • 2

    Toss the sweet potato cubes with olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes, until tender and lightly browned.

  • 3

    While the sweet potato roasts, whisk together the eggs in a bowl. Stir in the cottage cheese for a creamy texture.

  • 4

    Heat a non-stick skillet over medium heat. Add fresh spinach and sauté for about 1-2 minutes until wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Cook gently, stirring occasionally, until the eggs are softly scrambled and just set.

  • 6

    Plate the egg scramble alongside the roasted sweet potato cubes. Serve warm and enjoy your balanced breakfast.

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potato

A hearty and savory breakfast scramble featuring low-fat cottage cheese and eggs tossed with fresh spinach, complemented by a side of roasted sweet potato cubes. This dish delivers a balanced mix of protein and complex carbs to kickstart your day with satisfying flavors and nutritional benefits.

NUTRITION

297kcal
Protein
22.9g
Fat
11g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

2 Large Eggs

1 cup Fresh Spinach

150g Sweet Potato (approx. 1.5 x 100g portions)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Peel and cube the sweet potato into small, even pieces.

  • 2

    Toss the sweet potato cubes with olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes, until tender and lightly browned.

  • 3

    While the sweet potato roasts, whisk together the eggs in a bowl. Stir in the cottage cheese for a creamy texture.

  • 4

    Heat a non-stick skillet over medium heat. Add fresh spinach and sauté for about 1-2 minutes until wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Cook gently, stirring occasionally, until the eggs are softly scrambled and just set.

  • 6

    Plate the egg scramble alongside the roasted sweet potato cubes. Serve warm and enjoy your balanced breakfast.