Cottage Cheese Scramble with Boiled Eggs and Sautéed Spinach

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

Cottage Cheese Scramble with Boiled Eggs and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Boiled Eggs and Sautéed Spinach

A hearty and comforting breakfast scramble that features a creamy blend of cottage cheese with lightly scrambled egg whites and a whole egg, sautéed with fresh spinach for a burst of green goodness. Served alongside tender roasted sweet potato cubes, this meal delivers a delightful mix of textures and flavors to energize your morning.

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NUTRITION

374kcal
Protein
35.5g
Fat
11.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 large whole egg (50g)

2/3 cup low-fat cottage cheese (150g)

1 cup raw spinach (30g)

1 teaspoon olive oil (4.5g)

1/2 medium sweet potato (75g)

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting the sweet potato.

  • 2

    Wash and scrub the sweet potato, then cut into small cubes. Place the cubes on a baking sheet, season lightly with salt and pepper, and roast in the preheated oven for 20-25 minutes until tender.

  • 3

    Meanwhile, in a bowl, whisk together 3 egg whites and 1 whole egg until well combined.

  • 4

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Add a cup of raw spinach and sauté for 1-2 minutes until wilted.

  • 5

    Pour in the egg mixture and allow it to cook for a minute before gently stirring in 2/3 cup of low-fat cottage cheese. Cook until the eggs are softly scrambled and the cottage cheese is warmed through.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes.

  • 7

    Season with additional pepper or herbs if desired, and enjoy your nutrient-packed breakfast!

Cottage Cheese Scramble with Boiled Eggs and Sautéed Spinach

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

Cottage Cheese Scramble with Boiled Eggs and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Boiled Eggs and Sautéed Spinach

A hearty and comforting breakfast scramble that features a creamy blend of cottage cheese with lightly scrambled egg whites and a whole egg, sautéed with fresh spinach for a burst of green goodness. Served alongside tender roasted sweet potato cubes, this meal delivers a delightful mix of textures and flavors to energize your morning.

NUTRITION

374kcal
Protein
35.5g
Fat
11.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 large whole egg (50g)

2/3 cup low-fat cottage cheese (150g)

1 cup raw spinach (30g)

1 teaspoon olive oil (4.5g)

1/2 medium sweet potato (75g)

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting the sweet potato.

  • 2

    Wash and scrub the sweet potato, then cut into small cubes. Place the cubes on a baking sheet, season lightly with salt and pepper, and roast in the preheated oven for 20-25 minutes until tender.

  • 3

    Meanwhile, in a bowl, whisk together 3 egg whites and 1 whole egg until well combined.

  • 4

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Add a cup of raw spinach and sauté for 1-2 minutes until wilted.

  • 5

    Pour in the egg mixture and allow it to cook for a minute before gently stirring in 2/3 cup of low-fat cottage cheese. Cook until the eggs are softly scrambled and the cottage cheese is warmed through.

  • 6

    Plate the scramble alongside the roasted sweet potato cubes.

  • 7

    Season with additional pepper or herbs if desired, and enjoy your nutrient-packed breakfast!