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 and satisfying breakfast that brings together the creamy tanginess of low‐fat cottage cheese with the fluffy richness of a classic egg scramble, accented by fresh baby spinach and sweet roasted sweet potato. This dish features a balanced blend of protein and natural sweetness, all lightly sautéed in olive oil to create a comforting and energizing start to your day.

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NUTRITION

407kcal
Protein
28.5g
Fat
20.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (approx. 100g)

1/2 cup low-fat cottage cheese (approx. 110g)

1 cup fresh baby spinach (approx. 30g)

3/4 cup roasted sweet potato (approx. 100g)

2 teaspoons olive oil (approx. 10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato if not already prepared.

  • 2

    Dice the sweet potato into small cubes, toss with a pinch of salt and a drizzle of olive oil, then roast in the oven on a baking sheet for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the baby spinach and sauté until it begins to wilt, about 1-2 minutes.

  • 5

    In a bowl, whisk together the eggs and low-fat cottage cheese until well combined. Pour the mixture into the skillet with the spinach.

  • 6

    Cook gently over medium-low heat, stirring frequently to create a soft scramble. Season with a pinch of salt and pepper to taste.

  • 7

    Once the eggs are just set but still moist, remove the scramble from the heat.

  • 8

    Plate the scramble and top with the roasted sweet potato cubes. Serve immediately and enjoy a balanced, 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 and satisfying breakfast that brings together the creamy tanginess of low‐fat cottage cheese with the fluffy richness of a classic egg scramble, accented by fresh baby spinach and sweet roasted sweet potato. This dish features a balanced blend of protein and natural sweetness, all lightly sautéed in olive oil to create a comforting and energizing start to your day.

NUTRITION

407kcal
Protein
28.5g
Fat
20.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (approx. 100g)

1/2 cup low-fat cottage cheese (approx. 110g)

1 cup fresh baby spinach (approx. 30g)

3/4 cup roasted sweet potato (approx. 100g)

2 teaspoons olive oil (approx. 10g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the sweet potato if not already prepared.

  • 2

    Dice the sweet potato into small cubes, toss with a pinch of salt and a drizzle of olive oil, then roast in the oven on a baking sheet for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the baby spinach and sauté until it begins to wilt, about 1-2 minutes.

  • 5

    In a bowl, whisk together the eggs and low-fat cottage cheese until well combined. Pour the mixture into the skillet with the spinach.

  • 6

    Cook gently over medium-low heat, stirring frequently to create a soft scramble. Season with a pinch of salt and pepper to taste.

  • 7

    Once the eggs are just set but still moist, remove the scramble from the heat.

  • 8

    Plate the scramble and top with the roasted sweet potato cubes. Serve immediately and enjoy a balanced, nutrient-packed breakfast.