Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a savory, protein-packed meal with creamy scrambled eggs enriched with a touch of cottage cheese, served alongside lightly sautéed spinach and perfectly roasted sweet potatoes. This balanced dish offers a comforting mix of fluffy textures and natural sweetness, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

466kcal
Protein
38.5g
Fat
20.7g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1 egg white

1/2 cup nonfat cottage cheese

1 cup fresh spinach

1 small sweet potato

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and prick it a few times with a fork. Roast it in the oven for about 25-30 minutes or until tender.

  • 2

    In a bowl, crack 3 whole eggs and add 1 egg white. Whisk them together until well combined. Stir in the nonfat cottage cheese, and season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add a small drizzle of olive oil. Add the egg mixture and allow it to sit without stirring for a moment, then gently fold the eggs as they begin to set to create soft, fluffy curds.

  • 4

    In a separate pan, lightly sauté the fresh spinach over medium heat with a few drops of olive oil until just wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 5

    Once the sweet potato is roasted, slice it into rounds or cubes.

  • 6

    Arrange the scrambled eggs with a side of sautéed spinach and roasted sweet potatoes on your plate. Serve warm and enjoy!

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

Enjoy a savory, protein-packed meal with creamy scrambled eggs enriched with a touch of cottage cheese, served alongside lightly sautéed spinach and perfectly roasted sweet potatoes. This balanced dish offers a comforting mix of fluffy textures and natural sweetness, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

466kcal
Protein
38.5g
Fat
20.7g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1 egg white

1/2 cup nonfat cottage cheese

1 cup fresh spinach

1 small sweet potato

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato and prick it a few times with a fork. Roast it in the oven for about 25-30 minutes or until tender.

  • 2

    In a bowl, crack 3 whole eggs and add 1 egg white. Whisk them together until well combined. Stir in the nonfat cottage cheese, and season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add a small drizzle of olive oil. Add the egg mixture and allow it to sit without stirring for a moment, then gently fold the eggs as they begin to set to create soft, fluffy curds.

  • 4

    In a separate pan, lightly sauté the fresh spinach over medium heat with a few drops of olive oil until just wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 5

    Once the sweet potato is roasted, slice it into rounds or cubes.

  • 6

    Arrange the scrambled eggs with a side of sautéed spinach and roasted sweet potatoes on your plate. Serve warm and enjoy!