Creamy Scrambled Eggs with Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potato

Enjoy a protein-packed, creamy scrambled eggs dish paired with a bed of fresh spinach and a side of roasted sweet potato. This dish blends the smooth texture of cottage cheese with the richness of eggs, balanced by the natural sweetness of roasted sweet potato, making it a satisfying meal any time of the day.

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NUTRITION

417kcal
Protein
34.4g
Fat
21.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the sweet potato into cubes, toss with half the olive oil, season lightly with salt and pepper, and roast on a baking tray for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, whisk the eggs in a bowl and gently fold in the low-fat cottage cheese.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 4

    Pour the egg and cottage cheese mixture over the spinach, and let it sit undisturbed for a few seconds before slowly stirring and folding to create soft, creamy scrambled eggs. Cook until the eggs are softly set.

  • 5

    Serve the creamy scrambled eggs with the roasted sweet potato on the side and enjoy immediately.

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Roasted Sweet Potato

Enjoy a protein-packed, creamy scrambled eggs dish paired with a bed of fresh spinach and a side of roasted sweet potato. This dish blends the smooth texture of cottage cheese with the richness of eggs, balanced by the natural sweetness of roasted sweet potato, making it a satisfying meal any time of the day.

NUTRITION

417kcal
Protein
34.4g
Fat
21.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Sweet Potato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cut the sweet potato into cubes, toss with half the olive oil, season lightly with salt and pepper, and roast on a baking tray for about 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, whisk the eggs in a bowl and gently fold in the low-fat cottage cheese.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 4

    Pour the egg and cottage cheese mixture over the spinach, and let it sit undisturbed for a few seconds before slowly stirring and folding to create soft, creamy scrambled eggs. Cook until the eggs are softly set.

  • 5

    Serve the creamy scrambled eggs with the roasted sweet potato on the side and enjoy immediately.