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 vibrant and satisfying breakfast featuring a creamy cottage cheese scramble gently mingled with fresh spinach and tender mushrooms, partnered with savory roasted sweet potato cubes. This plate is light yet filling, with a subtly sweet and savory profile that kickstarts your day with balanced energy and a comforting, home-cooked flavor.

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NUTRITION

425kcal
Protein
29.2g
Fat
16.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

2/3 cup lowfat cottage cheese

1 large egg

1 cup raw spinach

1 medium sweet potato (roasted)

2 tsp extra virgin olive oil

1/2 cup sliced white mushrooms

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and cut it into cubes. Toss the cubes lightly in 1 tsp olive oil, sprinkle a pinch of salt and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining 1 tsp olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes until they soften.

  • 3

    Add the fresh spinach to the skillet with mushrooms and cook until just wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the egg and the 2/3 cup cottage cheese until well combined. Pour the mixture into the skillet with the spinach and mushrooms.

  • 5

    Cook over medium heat, gently stirring to scramble the mixture. Continue cooking until the egg is fully set and the scramble is lightly golden, about 3-4 minutes.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes. Serve immediately and enjoy your balanced, protein-rich 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

Wake up to a vibrant and satisfying breakfast featuring a creamy cottage cheese scramble gently mingled with fresh spinach and tender mushrooms, partnered with savory roasted sweet potato cubes. This plate is light yet filling, with a subtly sweet and savory profile that kickstarts your day with balanced energy and a comforting, home-cooked flavor.

NUTRITION

425kcal
Protein
29.2g
Fat
16.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

2/3 cup lowfat cottage cheese

1 large egg

1 cup raw spinach

1 medium sweet potato (roasted)

2 tsp extra virgin olive oil

1/2 cup sliced white mushrooms

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and cut it into cubes. Toss the cubes lightly in 1 tsp olive oil, sprinkle a pinch of salt and pepper, and roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining 1 tsp olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes until they soften.

  • 3

    Add the fresh spinach to the skillet with mushrooms and cook until just wilted, about 1-2 minutes.

  • 4

    In a bowl, whisk together the egg and the 2/3 cup cottage cheese until well combined. Pour the mixture into the skillet with the spinach and mushrooms.

  • 5

    Cook over medium heat, gently stirring to scramble the mixture. Continue cooking until the egg is fully set and the scramble is lightly golden, about 3-4 minutes.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes. Serve immediately and enjoy your balanced, protein-rich breakfast.