Cottage Cheese 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 Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

Enjoy a hearty and flavorful breakfast scramble featuring a light blend of a whole egg, egg white, and low-fat cottage cheese mixed with fresh baby spinach. Paired with tender, roasted sweet potato cubes and a creamy touch of avocado, this dish offers a satisfying start to your day with balanced flavors and textures.

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NUTRITION

424kcal
Protein
23.4g
Fat
18.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1/3 cup low-fat cottage cheese (73g)

1 cup baby spinach (30g)

1 small roasted sweet potato (150g)

1/4 avocado (50g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the small sweet potato into cubes, toss with a little olive oil, salt, and pepper, and roast for 20-25 minutes until tender and lightly browned.

  • 2

    In a bowl, whisk together the whole egg and egg white. Stir in the low-fat cottage cheese until evenly combined.

  • 3

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Add the baby spinach and sauté briefly until wilted.

  • 4

    Pour in the egg and cottage cheese mixture and gently scramble, cooking until just set while still remaining creamy.

  • 5

    Once the sweet potato is roasted, fold it into the scramble gently.

  • 6

    Plate the scramble and top with diced pieces of avocado. Season with additional salt and pepper to taste.

  • 7

    Serve warm for a nutritious, balanced breakfast.

Cottage Cheese 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 Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

Enjoy a hearty and flavorful breakfast scramble featuring a light blend of a whole egg, egg white, and low-fat cottage cheese mixed with fresh baby spinach. Paired with tender, roasted sweet potato cubes and a creamy touch of avocado, this dish offers a satisfying start to your day with balanced flavors and textures.

NUTRITION

424kcal
Protein
23.4g
Fat
18.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1/3 cup low-fat cottage cheese (73g)

1 cup baby spinach (30g)

1 small roasted sweet potato (150g)

1/4 avocado (50g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the small sweet potato into cubes, toss with a little olive oil, salt, and pepper, and roast for 20-25 minutes until tender and lightly browned.

  • 2

    In a bowl, whisk together the whole egg and egg white. Stir in the low-fat cottage cheese until evenly combined.

  • 3

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Add the baby spinach and sauté briefly until wilted.

  • 4

    Pour in the egg and cottage cheese mixture and gently scramble, cooking until just set while still remaining creamy.

  • 5

    Once the sweet potato is roasted, fold it into the scramble gently.

  • 6

    Plate the scramble and top with diced pieces of avocado. Season with additional salt and pepper to taste.

  • 7

    Serve warm for a nutritious, balanced breakfast.