Creamy Cottage Cheese Scramble with Roasted Sweet Potatoes and Spinach

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

Creamy Cottage Cheese Scramble with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Roasted Sweet Potatoes and Spinach

Enjoy a hearty and satisfying breakfast scramble that combines the creaminess of cottage cheese with the richness of eggs, balanced by the natural sweetness of roasted sweet potatoes and the fresh brightness of spinach. A delightful start to your day that is both nourishing and delicious.

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NUTRITION

283kcal
Protein
16.5g
Fat
10.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

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

100g Sweet Potato

1 cup Baby Spinach (~30g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes. Toss them lightly with a pinch of salt, pepper, and half a teaspoon of olive oil, then spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the preheated oven for 15-20 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them until well combined. Stir in the cottage cheese with gentle folds to maintain its creamy texture.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the egg and cottage cheese mixture, stirring gently to scramble.

  • 5

    When the eggs are about halfway set, toss in the baby spinach and continue cooking until the eggs are fully set and the spinach is slightly wilted.

  • 6

    Serve the creamy scramble hot alongside the roasted sweet potatoes. Adjust seasoning with additional salt and pepper if desired.

Creamy Cottage Cheese Scramble with Roasted Sweet Potatoes and Spinach

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

Creamy Cottage Cheese Scramble with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Roasted Sweet Potatoes and Spinach

Enjoy a hearty and satisfying breakfast scramble that combines the creaminess of cottage cheese with the richness of eggs, balanced by the natural sweetness of roasted sweet potatoes and the fresh brightness of spinach. A delightful start to your day that is both nourishing and delicious.

NUTRITION

283kcal
Protein
16.5g
Fat
10.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

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

100g Sweet Potato

1 cup Baby Spinach (~30g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes. Toss them lightly with a pinch of salt, pepper, and half a teaspoon of olive oil, then spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the preheated oven for 15-20 minutes or until tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them until well combined. Stir in the cottage cheese with gentle folds to maintain its creamy texture.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the egg and cottage cheese mixture, stirring gently to scramble.

  • 5

    When the eggs are about halfway set, toss in the baby spinach and continue cooking until the eggs are fully set and the spinach is slightly wilted.

  • 6

    Serve the creamy scramble hot alongside the roasted sweet potatoes. Adjust seasoning with additional salt and pepper if desired.