Fluffy Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

Wake up to a hearty breakfast featuring fluffy scrambled eggs enriched with creamy low-fat cottage cheese paired with tender, roasted sweet potato cubes. This balanced dish offers a satisfying combination of protein, carbs, and healthy fats, perfect for fueling your morning while keeping you within your calorie and protein goals.

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NUTRITION

290kcal
Protein
22g
Fat
10.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 medium Sweet Potato, diced

1/2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them with 1/2 teaspoon of olive oil and a pinch of salt and pepper, then spread them on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, crack the eggs into a bowl and whisk them until smooth.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently scramble, stirring slowly.

  • 6

    When the eggs are about halfway cooked, fold in the low-fat cottage cheese, continuing to stir until the eggs are fully cooked and have reached a fluffy consistency.

  • 7

    Plate the scrambled eggs and serve alongside the roasted sweet potato cubes. Adjust salt and pepper to taste.

Fluffy Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Cottage Cheese and Roasted Sweet Potato

Wake up to a hearty breakfast featuring fluffy scrambled eggs enriched with creamy low-fat cottage cheese paired with tender, roasted sweet potato cubes. This balanced dish offers a satisfying combination of protein, carbs, and healthy fats, perfect for fueling your morning while keeping you within your calorie and protein goals.

NUTRITION

290kcal
Protein
22g
Fat
10.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 medium Sweet Potato, diced

1/2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them with 1/2 teaspoon of olive oil and a pinch of salt and pepper, then spread them on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, crack the eggs into a bowl and whisk them until smooth.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently scramble, stirring slowly.

  • 6

    When the eggs are about halfway cooked, fold in the low-fat cottage cheese, continuing to stir until the eggs are fully cooked and have reached a fluffy consistency.

  • 7

    Plate the scrambled eggs and serve alongside the roasted sweet potato cubes. Adjust salt and pepper to taste.