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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach and Sweet Potato

A hearty, well-balanced breakfast featuring a fluffy egg scramble enriched with creamy low‐fat cottage cheese, paired with tender sautéed spinach and roasted sweet potato cubes. This warm dish brings together comforting textures and flavors, perfect for starting your day with a protein-packed meal.

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NUTRITION

508kcal
Protein
28.6g
Fat
29.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 medium Sweet Potato

1.25 Tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the medium sweet potato into small cubes. Toss the sweet potato cubes lightly in a bit of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, heat 1.25 tablespoons of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the pan and set aside.

  • 3

    In a bowl, whisk together the eggs and low-fat cottage cheese until well combined. Season with a pinch of salt and pepper.

  • 4

    Lower the heat to medium-low and pour the egg mixture into the skillet. Allow it to set slightly before stirring gently, forming soft curds. When the eggs are nearly cooked through, gently fold in the sautéed spinach.

  • 5

    Plate the egg scramble alongside the roasted sweet potato cubes and serve immediately.

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

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Sautéed Spinach and Sweet Potato

A hearty, well-balanced breakfast featuring a fluffy egg scramble enriched with creamy low‐fat cottage cheese, paired with tender sautéed spinach and roasted sweet potato cubes. This warm dish brings together comforting textures and flavors, perfect for starting your day with a protein-packed meal.

NUTRITION

508kcal
Protein
28.6g
Fat
29.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 medium Sweet Potato

1.25 Tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the medium sweet potato into small cubes. Toss the sweet potato cubes lightly in a bit of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, heat 1.25 tablespoons of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the pan and set aside.

  • 3

    In a bowl, whisk together the eggs and low-fat cottage cheese until well combined. Season with a pinch of salt and pepper.

  • 4

    Lower the heat to medium-low and pour the egg mixture into the skillet. Allow it to set slightly before stirring gently, forming soft curds. When the eggs are nearly cooked through, gently fold in the sautéed spinach.

  • 5

    Plate the egg scramble alongside the roasted sweet potato cubes and serve immediately.