Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

A hearty and vibrant breakfast scramble featuring creamy low-fat cottage cheese mixed with fluffy egg whites, fresh spinach, and succulent roasted sweet potato cubes, served with a side of whole wheat toast and a subtle finish of avocado. This meal balances light, savory flavors with a touch of healthy fats to start your day right.

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NUTRITION

460kcal
Protein
26.6g
Fat
17.3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese

2 large egg whites

1 cup raw spinach

1 small roasted sweet potato

1 slice whole wheat bread

2 teaspoons olive oil

1/4 avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and cube the sweet potato; toss with a teaspoon of olive oil, salt, and pepper, then roast for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat with the remaining teaspoon of olive oil. Add the raw spinach and sauté until wilted.

  • 3

    In a bowl, whisk together the egg whites and cottage cheese until slightly combined. Pour the mixture into the skillet over the spinach.

  • 4

    Cook gently, stirring occasionally until the eggs are set and the scramble becomes fluffy. Season with salt and pepper to taste.

  • 5

    Toast the whole wheat bread until it is crisp and lightly browned.

  • 6

    Plate the scramble with the roasted sweet potato cubes on the side and garnish with avocado slices or quarters. Serve immediately.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

A hearty and vibrant breakfast scramble featuring creamy low-fat cottage cheese mixed with fluffy egg whites, fresh spinach, and succulent roasted sweet potato cubes, served with a side of whole wheat toast and a subtle finish of avocado. This meal balances light, savory flavors with a touch of healthy fats to start your day right.

NUTRITION

460kcal
Protein
26.6g
Fat
17.3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese

2 large egg whites

1 cup raw spinach

1 small roasted sweet potato

1 slice whole wheat bread

2 teaspoons olive oil

1/4 avocado

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and cube the sweet potato; toss with a teaspoon of olive oil, salt, and pepper, then roast for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat with the remaining teaspoon of olive oil. Add the raw spinach and sauté until wilted.

  • 3

    In a bowl, whisk together the egg whites and cottage cheese until slightly combined. Pour the mixture into the skillet over the spinach.

  • 4

    Cook gently, stirring occasionally until the eggs are set and the scramble becomes fluffy. Season with salt and pepper to taste.

  • 5

    Toast the whole wheat bread until it is crisp and lightly browned.

  • 6

    Plate the scramble with the roasted sweet potato cubes on the side and garnish with avocado slices or quarters. Serve immediately.