Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Cubes

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Cubes

Indulge in a hearty yet light dish featuring scrambled eggs enriched with a touch of creamy low-fat cottage cheese, complemented by vibrant sautéed spinach and perfectly roasted sweet potato cubes. This well-balanced meal offers a harmonious blend of textures and flavors that is both satisfying and energizing.

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NUTRITION

470kcal
Protein
35.2g
Fat
21.8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with half the olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20-25 minutes until tender and slightly crisp.

  • 2

    While the sweet potato is roasting, whisk the eggs and low-fat cottage cheese in a bowl until well combined. Season with a pinch of salt and pepper.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for about 1-2 minutes until just wilted. Remove the spinach and set aside.

  • 4

    Pour the egg and cottage cheese mixture into the skillet. Allow it to sit for a moment before gently stirring to create soft curds. Cook until the eggs are softly scrambled and creamy, about 4-5 minutes. Fold in the sautéed spinach during the final minute of cooking.

  • 5

    Plate the creamy scrambled eggs with spinach alongside the roasted sweet potato cubes. Serve immediately and enjoy your balanced, nutrient-rich meal.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Cubes

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Cubes

Indulge in a hearty yet light dish featuring scrambled eggs enriched with a touch of creamy low-fat cottage cheese, complemented by vibrant sautéed spinach and perfectly roasted sweet potato cubes. This well-balanced meal offers a harmonious blend of textures and flavors that is both satisfying and energizing.

NUTRITION

470kcal
Protein
35.2g
Fat
21.8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup low-fat cottage cheese

1 cup fresh spinach

1 medium sweet potato

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with half the olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20-25 minutes until tender and slightly crisp.

  • 2

    While the sweet potato is roasting, whisk the eggs and low-fat cottage cheese in a bowl until well combined. Season with a pinch of salt and pepper.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for about 1-2 minutes until just wilted. Remove the spinach and set aside.

  • 4

    Pour the egg and cottage cheese mixture into the skillet. Allow it to sit for a moment before gently stirring to create soft curds. Cook until the eggs are softly scrambled and creamy, about 4-5 minutes. Fold in the sautéed spinach during the final minute of cooking.

  • 5

    Plate the creamy scrambled eggs with spinach alongside the roasted sweet potato cubes. Serve immediately and enjoy your balanced, nutrient-rich meal.