Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

A hearty breakfast scramble featuring lightly whisked eggs with a touch of creamy low‐fat cottage cheese, fresh spinach, and a side of perfectly roasted sweet potato cubes, finished with a hint of avocado cream. This dish provides a balanced start to your day, pairing savory warmth with nutrient dense ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

531kcal
Protein
20.7g
Fat
36.8g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

1/8 cup low-fat Cottage Cheese (~31g)

2 cups Fresh Spinach (~60g)

1 medium Sweet Potato (~150g), cubed and roasted

1/4 medium Avocado (~50g), diced

3 teaspoons Olive Oil

1 teaspoon Butter

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with 1.5 teaspoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and lightly caramelized.

  • 2

    While the sweet potatoes roast, whisk the eggs in a bowl and stir in the low-fat cottage cheese. Season lightly with salt and pepper.

  • 3

    Heat the remaining 1.5 teaspoons olive oil and the butter in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Allow the eggs to set for a few seconds before gently stirring to form soft curds. Cook until just set, taking care not to overcook.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes and top with diced avocado. Serve immediately and enjoy a balanced, energizing breakfast!

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

A hearty breakfast scramble featuring lightly whisked eggs with a touch of creamy low‐fat cottage cheese, fresh spinach, and a side of perfectly roasted sweet potato cubes, finished with a hint of avocado cream. This dish provides a balanced start to your day, pairing savory warmth with nutrient dense ingredients.

NUTRITION

531kcal
Protein
20.7g
Fat
36.8g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

1/8 cup low-fat Cottage Cheese (~31g)

2 cups Fresh Spinach (~60g)

1 medium Sweet Potato (~150g), cubed and roasted

1/4 medium Avocado (~50g), diced

3 teaspoons Olive Oil

1 teaspoon Butter

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with 1.5 teaspoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender and lightly caramelized.

  • 2

    While the sweet potatoes roast, whisk the eggs in a bowl and stir in the low-fat cottage cheese. Season lightly with salt and pepper.

  • 3

    Heat the remaining 1.5 teaspoons olive oil and the butter in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 4

    Pour the egg and cottage cheese mixture into the skillet with the spinach. Allow the eggs to set for a few seconds before gently stirring to form soft curds. Cook until just set, taking care not to overcook.

  • 5

    Plate the scramble alongside the roasted sweet potato cubes and top with diced avocado. Serve immediately and enjoy a balanced, energizing breakfast!