Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a deliciously creamy scramble featuring eggs enriched with low-fat cottage cheese and milk, tossed together with vibrant fresh spinach and paired with perfectly roasted sweet potatoes. This dish offers a delightful mix of protein and wholesome carbohydrates to fuel your day without compromising on flavor.

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NUTRITION

495kcal
Protein
38g
Fat
21.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Low-Fat Cottage Cheese

1/4 cup Low-Fat Milk

1 cup Fresh Spinach

1 medium Sweet Potato

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for the roasted sweet potatoes.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss them with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, whisk together the eggs, low-fat milk, low-fat cottage cheese, salt, and pepper in a bowl until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add a light coating of olive oil if desired.

  • 6

    Add the egg mixture to the skillet along with the fresh spinach. Gently stir continuously to create soft, creamy scrambled eggs.

  • 7

    Continue cooking until the eggs are just set, being careful not to overcook.

  • 8

    Serve the creamy scrambled eggs alongside the roasted sweet potatoes for a balanced meal.

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a deliciously creamy scramble featuring eggs enriched with low-fat cottage cheese and milk, tossed together with vibrant fresh spinach and paired with perfectly roasted sweet potatoes. This dish offers a delightful mix of protein and wholesome carbohydrates to fuel your day without compromising on flavor.

NUTRITION

495kcal
Protein
38g
Fat
21.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Low-Fat Cottage Cheese

1/4 cup Low-Fat Milk

1 cup Fresh Spinach

1 medium Sweet Potato

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for the roasted sweet potatoes.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss them with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for about 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, whisk together the eggs, low-fat milk, low-fat cottage cheese, salt, and pepper in a bowl until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add a light coating of olive oil if desired.

  • 6

    Add the egg mixture to the skillet along with the fresh spinach. Gently stir continuously to create soft, creamy scrambled eggs.

  • 7

    Continue cooking until the eggs are just set, being careful not to overcook.

  • 8

    Serve the creamy scrambled eggs alongside the roasted sweet potatoes for a balanced meal.