Creamy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

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

Creamy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

Savor the velvety texture of softly scrambled eggs enriched with creamy low-fat cottage cheese, fresh spinach, and aromatic herbs paired with perfectly roasted sweet potato cubes. A balanced and satisfying meal that feels both comforting and invigorating.

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NUTRITION

378kcal
Protein
34.1g
Fat
18.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Sweet Potato

1/2 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Parsley or Dill)

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them until smooth. Stir in the low-fat cottage cheese and finely chopped fresh herbs.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring.

  • 6

    When the eggs are softly starting to set, add the fresh spinach and gently fold until the spinach wilts and the eggs reach your desired creaminess. Season with salt and pepper.

  • 7

    Plate the creamy herb scrambled eggs alongside the roasted sweet potato cubes and serve warm.

Creamy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

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

Creamy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Herb Scrambled Eggs with Fresh Spinach and Roasted Sweet Potato

Savor the velvety texture of softly scrambled eggs enriched with creamy low-fat cottage cheese, fresh spinach, and aromatic herbs paired with perfectly roasted sweet potato cubes. A balanced and satisfying meal that feels both comforting and invigorating.

NUTRITION

378kcal
Protein
34.1g
Fat
18.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/2 medium Sweet Potato

1/2 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Parsley or Dill)

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them until smooth. Stir in the low-fat cottage cheese and finely chopped fresh herbs.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring.

  • 6

    When the eggs are softly starting to set, add the fresh spinach and gently fold until the spinach wilts and the eggs reach your desired creaminess. Season with salt and pepper.

  • 7

    Plate the creamy herb scrambled eggs alongside the roasted sweet potato cubes and serve warm.