Creamy Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Enjoy a smooth and creamy scramble enriched with the light tang of low-fat cottage cheese and a boost of greens, perfectly paired with crispy yet tender roasted sweet potato cubes. This dish offers a delightful balance of flavors and textures that's satisfying any time of day.

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NUTRITION

509kcal
Protein
36.4g
Fat
25.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 eggs

1/4 cup low-fat cottage cheese

1/4 cup skim milk

1 cup fresh spinach

1 medium sweet potato

1 tsp extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into small, even pieces. Toss with 1 tsp olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly crispy at the edges.

  • 4

    In a bowl, whisk together the eggs, low-fat cottage cheese, skim milk, and a pinch of salt and pepper until smooth.

  • 5

    Heat a non-stick skillet over medium heat. Optionally, add a small drizzle of olive oil if desired.

  • 6

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

  • 7

    Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula to form soft curds. Continue cooking until the eggs are creamy and just set.

  • 8

    Plate the creamy scrambled eggs alongside the roasted sweet potatoes and serve immediately.

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potatoes

Enjoy a smooth and creamy scramble enriched with the light tang of low-fat cottage cheese and a boost of greens, perfectly paired with crispy yet tender roasted sweet potato cubes. This dish offers a delightful balance of flavors and textures that's satisfying any time of day.

NUTRITION

509kcal
Protein
36.4g
Fat
25.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 eggs

1/4 cup low-fat cottage cheese

1/4 cup skim milk

1 cup fresh spinach

1 medium sweet potato

1 tsp extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into small, even pieces. Toss with 1 tsp olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly crispy at the edges.

  • 4

    In a bowl, whisk together the eggs, low-fat cottage cheese, skim milk, and a pinch of salt and pepper until smooth.

  • 5

    Heat a non-stick skillet over medium heat. Optionally, add a small drizzle of olive oil if desired.

  • 6

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

  • 7

    Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula to form soft curds. Continue cooking until the eggs are creamy and just set.

  • 8

    Plate the creamy scrambled eggs alongside the roasted sweet potatoes and serve immediately.