Cottage Cheese Egg Scramble with Sautéed 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 Egg Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potato

A satisfying breakfast scramble featuring a blend of creamy cottage cheese with fluffy eggs, paired with nutrient-packed sautéed spinach and naturally sweet roasted sweet potato, finished with a drizzle of olive oil for extra richness.

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NUTRITION

455kcal
Protein
25.2g
Fat
25.7g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

1 whole Egg (50g)

2 Egg Whites (33g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Sautéed Spinach (180g)

1.5 cups Roasted Sweet Potato (approx. 200g)

1 tbsp Olive Oil (14g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Toss diced sweet potato in 1 tablespoon olive oil, season lightly with salt and your favorite spices, and spread evenly on the baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and add 1 teaspoon olive oil. Add washed spinach and sauté until wilted, about 2-3 minutes. Remove and set aside.

  • 4

    In a bowl, whisk together 1 whole egg and 2 egg whites until well combined. Stir in the 1/2 cup cottage cheese gently.

  • 5

    Heat the same skillet over medium-low heat. Pour the egg mixture into the skillet and cook gently, stirring continuously to create soft curds, about 3-4 minutes.

  • 6

    Once the eggs are softly scrambled, fold in the sautéed spinach.

  • 7

    Plate the egg scramble alongside the roasted sweet potato. Serve warm and enjoy your nutritious breakfast.

Cottage Cheese Egg Scramble with Sautéed 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 Egg Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potato

A satisfying breakfast scramble featuring a blend of creamy cottage cheese with fluffy eggs, paired with nutrient-packed sautéed spinach and naturally sweet roasted sweet potato, finished with a drizzle of olive oil for extra richness.

NUTRITION

455kcal
Protein
25.2g
Fat
25.7g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

1 whole Egg (50g)

2 Egg Whites (33g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Sautéed Spinach (180g)

1.5 cups Roasted Sweet Potato (approx. 200g)

1 tbsp Olive Oil (14g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Toss diced sweet potato in 1 tablespoon olive oil, season lightly with salt and your favorite spices, and spread evenly on the baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and add 1 teaspoon olive oil. Add washed spinach and sauté until wilted, about 2-3 minutes. Remove and set aside.

  • 4

    In a bowl, whisk together 1 whole egg and 2 egg whites until well combined. Stir in the 1/2 cup cottage cheese gently.

  • 5

    Heat the same skillet over medium-low heat. Pour the egg mixture into the skillet and cook gently, stirring continuously to create soft curds, about 3-4 minutes.

  • 6

    Once the eggs are softly scrambled, fold in the sautéed spinach.

  • 7

    Plate the egg scramble alongside the roasted sweet potato. Serve warm and enjoy your nutritious breakfast.