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

Wake up to a hearty and delicious breakfast that pairs a light, fluffy egg and cottage cheese scramble with vibrant spinach and perfectly roasted sweet potato cubes. This dish delivers a satisfying mix of creamy and savory flavors with a slight sweetness from the roasted sweet potato, all prepared with a hint of olive oil for a rich, satisfying finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

483kcal
Protein
25.4g
Fat
24.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1/2 cup low-fat cottage cheese (110g)

150g sweet potato

1 cup raw spinach (30g)

1 tsp olive oil

1 tbsp olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes, tossing them in 1 tbsp of olive oil and a pinch of salt if desired.

  • 2

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for approximately 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, whisk together 1 whole egg and 1 egg white in a bowl. Stir in the cottage cheese for extra creaminess.

  • 4

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Once the oil is warm, add a handful of raw spinach and sauté until it begins to wilt, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach and gently scramble until the eggs are softly cooked. Avoid overcooking to keep the scramble light and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes. Serve warm and enjoy a balanced, protein-rich breakfast perfect for fueling your morning workout or busy day.

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

Wake up to a hearty and delicious breakfast that pairs a light, fluffy egg and cottage cheese scramble with vibrant spinach and perfectly roasted sweet potato cubes. This dish delivers a satisfying mix of creamy and savory flavors with a slight sweetness from the roasted sweet potato, all prepared with a hint of olive oil for a rich, satisfying finish.

NUTRITION

483kcal
Protein
25.4g
Fat
24.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 whole egg (50g)

1 egg white (33g)

1/2 cup low-fat cottage cheese (110g)

150g sweet potato

1 cup raw spinach (30g)

1 tsp olive oil

1 tbsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes, tossing them in 1 tbsp of olive oil and a pinch of salt if desired.

  • 2

    Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for approximately 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the sweet potato is roasting, whisk together 1 whole egg and 1 egg white in a bowl. Stir in the cottage cheese for extra creaminess.

  • 4

    Heat a non-stick skillet over medium heat and add 1 tsp of olive oil. Once the oil is warm, add a handful of raw spinach and sauté until it begins to wilt, about 1 minute.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach and gently scramble until the eggs are softly cooked. Avoid overcooking to keep the scramble light and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes. Serve warm and enjoy a balanced, protein-rich breakfast perfect for fueling your morning workout or busy day.