Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach Bowl

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

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach Bowl

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach Bowl

A hearty, versatile meal that combines perfectly scrambled eggs with the natural sweetness of roasted sweet potato and the fresh crunch of spinach, all crowned with a creamy dollop of low-fat cottage cheese. This dish delivers a balanced mix of protein and energy, ideal for powering your day whether it's breakfast, lunch, or dinner.

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NUTRITION

520kcal
Protein
41.2g
Fat
26.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Sweet Potato

1 cup Fresh Spinach

1/2 cup Low-Fat Cottage Cheese

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Wash and cube the sweet potato into bite-sized pieces, toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, crack the eggs into a bowl and whisk together with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the eggs, stirring continuously to achieve soft, fluffy scrambled eggs.

  • 6

    If you prefer your spinach lightly wilted, add it to the skillet during the last minute of cooking; otherwise, keep it fresh.

  • 7

    Assemble your bowl by combining the scrambled eggs, roasted sweet potato, and fresh spinach, then top with low-fat cottage cheese.

  • 8

    Serve immediately and enjoy your nutrient-packed meal.

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach Bowl

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

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach Bowl

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Sweet Potato and Fresh Spinach Bowl

A hearty, versatile meal that combines perfectly scrambled eggs with the natural sweetness of roasted sweet potato and the fresh crunch of spinach, all crowned with a creamy dollop of low-fat cottage cheese. This dish delivers a balanced mix of protein and energy, ideal for powering your day whether it's breakfast, lunch, or dinner.

NUTRITION

520kcal
Protein
41.2g
Fat
26.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 medium Sweet Potato

1 cup Fresh Spinach

1/2 cup Low-Fat Cottage Cheese

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Wash and cube the sweet potato into bite-sized pieces, toss with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, crack the eggs into a bowl and whisk together with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the eggs, stirring continuously to achieve soft, fluffy scrambled eggs.

  • 6

    If you prefer your spinach lightly wilted, add it to the skillet during the last minute of cooking; otherwise, keep it fresh.

  • 7

    Assemble your bowl by combining the scrambled eggs, roasted sweet potato, and fresh spinach, then top with low-fat cottage cheese.

  • 8

    Serve immediately and enjoy your nutrient-packed meal.