Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a hearty yet light meal featuring fluffy scrambled eggs mixed with fresh spinach and a touch of creamy cottage cheese, paired with perfectly roasted sweet potatoes for a balanced plate that’s as nutritious as it is delicious.

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NUTRITION

488kcal
Protein
35.4g
Fat
25.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/4 cup Low-Fat Cottage Cheese (~62g)

1 cup Fresh Spinach (~30g)

1 medium Sweet Potato (~114g)

1 tsp Olive Oil (~4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato, pat dry, and slice it into cubes or wedges. Toss with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 2

    Roast the sweet potatoes in the preheated oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes are roasting, crack the eggs into a bowl. Add the cottage cheese, a pinch of salt and pepper, and whisk until well combined and slightly frothy.

  • 4

    Heat a non-stick skillet over medium heat. Add the fresh spinach and allow it to wilt for about 1-2 minutes.

  • 5

    Pour the egg mixture into the skillet with the spinach. Gently stir with a spatula, cooking until the eggs are softly scrambled and just set.

  • 6

    Plate the fluffy egg scramble alongside the roasted sweet potatoes and serve immediately.

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Scramble with Roasted Sweet Potatoes

Enjoy a hearty yet light meal featuring fluffy scrambled eggs mixed with fresh spinach and a touch of creamy cottage cheese, paired with perfectly roasted sweet potatoes for a balanced plate that’s as nutritious as it is delicious.

NUTRITION

488kcal
Protein
35.4g
Fat
25.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/4 cup Low-Fat Cottage Cheese (~62g)

1 cup Fresh Spinach (~30g)

1 medium Sweet Potato (~114g)

1 tsp Olive Oil (~4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato, pat dry, and slice it into cubes or wedges. Toss with olive oil, salt, and pepper, and arrange on a baking sheet.

  • 2

    Roast the sweet potatoes in the preheated oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes are roasting, crack the eggs into a bowl. Add the cottage cheese, a pinch of salt and pepper, and whisk until well combined and slightly frothy.

  • 4

    Heat a non-stick skillet over medium heat. Add the fresh spinach and allow it to wilt for about 1-2 minutes.

  • 5

    Pour the egg mixture into the skillet with the spinach. Gently stir with a spatula, cooking until the eggs are softly scrambled and just set.

  • 6

    Plate the fluffy egg scramble alongside the roasted sweet potatoes and serve immediately.