Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

A hearty and flavorful breakfast scramble featuring a blend of creamy low‐fat cottage cheese and a perfectly scrambled egg mixed with vibrant spinach, complemented by tender roasted sweet potatoes and a subtle touch of avocado. This nutritious dish is elevated with a drizzle of olive oil to enhance its rich flavors and smooth textures for a satisfying morning meal.

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NUTRITION

422kcal
Protein
24.5g
Fat
19.7g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (150g)

3 teaspoons Extra Virgin Olive Oil (approx 13.5g each)

1/4 medium Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the medium sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with 3 teaspoons of extra virgin olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, whisk the egg in a bowl. Stir in the low-fat cottage cheese and a handful of fresh spinach leaves.

  • 4

    Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and gently scramble until the eggs are just set and the spinach is wilted, about 3-4 minutes.

  • 5

    Plate the scramble alongside the roasted sweet potatoes. Top with slices or small chunks of avocado for added creaminess.

  • 6

    Season with additional salt and pepper if desired, and serve warm.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

A hearty and flavorful breakfast scramble featuring a blend of creamy low‐fat cottage cheese and a perfectly scrambled egg mixed with vibrant spinach, complemented by tender roasted sweet potatoes and a subtle touch of avocado. This nutritious dish is elevated with a drizzle of olive oil to enhance its rich flavors and smooth textures for a satisfying morning meal.

NUTRITION

422kcal
Protein
24.5g
Fat
19.7g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Fresh Spinach (30g)

1 medium Sweet Potato (150g)

3 teaspoons Extra Virgin Olive Oil (approx 13.5g each)

1/4 medium Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the medium sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with 3 teaspoons of extra virgin olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, whisk the egg in a bowl. Stir in the low-fat cottage cheese and a handful of fresh spinach leaves.

  • 4

    Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and gently scramble until the eggs are just set and the spinach is wilted, about 3-4 minutes.

  • 5

    Plate the scramble alongside the roasted sweet potatoes. Top with slices or small chunks of avocado for added creaminess.

  • 6

    Season with additional salt and pepper if desired, and serve warm.