Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Savor a comforting breakfast scramble that pairs creamy low-fat cottage cheese with lightly scrambled eggs, fresh spinach, and tender roasted sweet potatoes. A drizzle of olive oil enhances the flavors while keeping the dish clean and balanced for a delightful morning energy boost.

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NUTRITION

404kcal
Protein
24.5g
Fat
16.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

1 large Egg

1 large Egg White

1 cup Spinach

1 medium Sweet Potato

1 tsp Olive Oil (for scramble)

1 tsp Olive Oil (for sweet potato)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into bite-sized cubes, toss with 1 tsp olive oil, and season lightly with salt and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add 1 tsp olive oil.

  • 4

    In a bowl, whisk together the whole egg and egg white. Pour the egg mixture into the skillet and gently scramble until just set.

  • 5

    Fold in the cottage cheese and spinach into the eggs; cook for an additional 1-2 minutes until the spinach wilts and the cottage cheese warms through without fully melting.

  • 6

    Plate the scramble alongside the roasted sweet potatoes. Enjoy this balanced and satisfying breakfast!

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Savor a comforting breakfast scramble that pairs creamy low-fat cottage cheese with lightly scrambled eggs, fresh spinach, and tender roasted sweet potatoes. A drizzle of olive oil enhances the flavors while keeping the dish clean and balanced for a delightful morning energy boost.

NUTRITION

404kcal
Protein
24.5g
Fat
16.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese

1 large Egg

1 large Egg White

1 cup Spinach

1 medium Sweet Potato

1 tsp Olive Oil (for scramble)

1 tsp Olive Oil (for sweet potato)

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the sweet potato into bite-sized cubes, toss with 1 tsp olive oil, and season lightly with salt and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and add 1 tsp olive oil.

  • 4

    In a bowl, whisk together the whole egg and egg white. Pour the egg mixture into the skillet and gently scramble until just set.

  • 5

    Fold in the cottage cheese and spinach into the eggs; cook for an additional 1-2 minutes until the spinach wilts and the cottage cheese warms through without fully melting.

  • 6

    Plate the scramble alongside the roasted sweet potatoes. Enjoy this balanced and satisfying breakfast!