Egg and Cottage Cheese Scramble with Sautéed Sweet Potato

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

Egg and Cottage Cheese Scramble with Sautéed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Sweet Potato

A hearty, savory breakfast scramble featuring fluffy eggs paired with creamy low-fat cottage cheese and tender sautéed sweet potato cubes. This meal offers a satisfying balance of textures and a mild, sweet earthiness from the sweet potato that pairs beautifully with the richness of eggs and cottage cheese.

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NUTRITION

406kcal
Protein
32g
Fat
21.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1/2 medium Sweet Potato (75g, diced)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for even cooking.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the sweet potato cubes. Sauté for about 6-8 minutes or until they are tender and lightly caramelized.

  • 3

    While the sweet potato cooks, crack the eggs into a bowl, season with a little salt and pepper, and whisk until well combined.

  • 4

    Pour the eggs into the skillet with the sweet potato. Let cook for a minute, then gently stir to scramble the eggs evenly with the sweet potato.

  • 5

    When the eggs are about three-quarters cooked, add in the low-fat cottage cheese. Continue to cook for another 1-2 minutes until the eggs are fully set but still moist.

  • 6

    Remove from heat, adjust seasoning if needed, and serve warm.

Egg and Cottage Cheese Scramble with Sautéed Sweet Potato

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

Egg and Cottage Cheese Scramble with Sautéed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg and Cottage Cheese Scramble with Sautéed Sweet Potato

A hearty, savory breakfast scramble featuring fluffy eggs paired with creamy low-fat cottage cheese and tender sautéed sweet potato cubes. This meal offers a satisfying balance of textures and a mild, sweet earthiness from the sweet potato that pairs beautifully with the richness of eggs and cottage cheese.

NUTRITION

406kcal
Protein
32g
Fat
21.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1/2 medium Sweet Potato (75g, diced)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for even cooking.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the sweet potato cubes. Sauté for about 6-8 minutes or until they are tender and lightly caramelized.

  • 3

    While the sweet potato cooks, crack the eggs into a bowl, season with a little salt and pepper, and whisk until well combined.

  • 4

    Pour the eggs into the skillet with the sweet potato. Let cook for a minute, then gently stir to scramble the eggs evenly with the sweet potato.

  • 5

    When the eggs are about three-quarters cooked, add in the low-fat cottage cheese. Continue to cook for another 1-2 minutes until the eggs are fully set but still moist.

  • 6

    Remove from heat, adjust seasoning if needed, and serve warm.