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, flavorful breakfast scramble that blends the creaminess of low-fat cottage cheese and the rich taste of whole eggs with the fresh vibrancy of spinach and the natural sweetness of roasted sweet potato, finished with a creamy avocado topping.

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NUTRITION

352kcal
Protein
19.2g
Fat
16.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 Medium Sweet Potato

1 tsp Olive Oil

1/4 Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the medium sweet potato with a fork and roast it on a baking sheet for about 45 minutes or until tender.

  • 2

    While the sweet potato roasts, crack 2 large eggs into a bowl and whisk them together. Add the low-fat cottage cheese and lightly mix to combine.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Gently scramble the eggs until they are softly set.

  • 5

    Once the sweet potato is roasted, allow it to cool slightly, then dice it into bite-sized pieces and mix into the scramble or serve on the side.

  • 6

    Top the scramble with diced or sliced 1/4 avocado. Serve immediately and enjoy your nutrient-packed 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, flavorful breakfast scramble that blends the creaminess of low-fat cottage cheese and the rich taste of whole eggs with the fresh vibrancy of spinach and the natural sweetness of roasted sweet potato, finished with a creamy avocado topping.

NUTRITION

352kcal
Protein
19.2g
Fat
16.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1 Medium Sweet Potato

1 tsp Olive Oil

1/4 Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the medium sweet potato with a fork and roast it on a baking sheet for about 45 minutes or until tender.

  • 2

    While the sweet potato roasts, crack 2 large eggs into a bowl and whisk them together. Add the low-fat cottage cheese and lightly mix to combine.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Gently scramble the eggs until they are softly set.

  • 5

    Once the sweet potato is roasted, allow it to cool slightly, then dice it into bite-sized pieces and mix into the scramble or serve on the side.

  • 6

    Top the scramble with diced or sliced 1/4 avocado. Serve immediately and enjoy your nutrient-packed breakfast.