Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

Enjoy a light yet hearty dish featuring a fluffy egg and spinach frittata paired with perfectly roasted sweet potatoes. The creamy cottage cheese enriches the texture while a hint of olive oil delivers a delicious flavor. It's a balanced meal that brings warmth, color, and inviting aromas to your plate.

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NUTRITION

510kcal
Protein
35.2g
Fat
28.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1 medium Sweet Potato

1/2 tablespoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the medium sweet potato, then toss with half of the olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, whisk the eggs with the low-fat cottage cheese in a bowl. Stir in the fresh spinach, and season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Pour in the egg mixture, allowing it to set around the edges.

  • 5

    Reduce the heat to low and gently stir occasionally until the eggs are mostly set but still slightly runny on top, about 5-7 minutes.

  • 6

    For a clean finish, remove the skillet from heat as the residual heat will fully cook the frittata. Slice and serve your fluffy egg and spinach frittata with a generous side of roasted sweet potatoes.

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

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

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Sweet Potatoes

Enjoy a light yet hearty dish featuring a fluffy egg and spinach frittata paired with perfectly roasted sweet potatoes. The creamy cottage cheese enriches the texture while a hint of olive oil delivers a delicious flavor. It's a balanced meal that brings warmth, color, and inviting aromas to your plate.

NUTRITION

510kcal
Protein
35.2g
Fat
28.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

1 medium Sweet Potato

1/2 tablespoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the medium sweet potato, then toss with half of the olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, whisk the eggs with the low-fat cottage cheese in a bowl. Stir in the fresh spinach, and season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Pour in the egg mixture, allowing it to set around the edges.

  • 5

    Reduce the heat to low and gently stir occasionally until the eggs are mostly set but still slightly runny on top, about 5-7 minutes.

  • 6

    For a clean finish, remove the skillet from heat as the residual heat will fully cook the frittata. Slice and serve your fluffy egg and spinach frittata with a generous side of roasted sweet potatoes.