Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

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

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

A hearty and savory breakfast featuring a fluffy egg scramble enriched with a touch of low-fat cottage cheese, partnered with tender sautéed spinach and perfectly roasted sweet potatoes. This balanced dish delivers a delightful mix of creamy, crunchy, and vibrant flavors, setting the tone for an energetic day.

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NUTRITION

373kcal
Protein
28.1g
Fat
15.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 egg white

1/3 cup low-fat cottage cheese

1 medium sweet potato

1 cup fresh spinach

6 tsp extra virgin olive oil (divided)

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the sweet potato.

  • 2

    Wash and dice the sweet potato into 1/2-inch cubes. Toss with 3 teaspoons of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

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

  • 4

    While the sweet potatoes are roasting, whisk together the 2 large eggs and 1 egg white in a bowl. Stir in the cottage cheese and season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining 3 teaspoons of olive oil. Add the fresh spinach and sauté for 1-2 minutes until wilted.

  • 6

    Pour the egg and cottage cheese mixture over the spinach in the skillet. Allow it to set for a few seconds, then gently scramble until the eggs are cooked to your liking.

  • 7

    Plate the egg scramble alongside a generous serving of the roasted sweet potato cubes. Serve warm and enjoy your balanced, protein-packed breakfast.

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

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

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

A hearty and savory breakfast featuring a fluffy egg scramble enriched with a touch of low-fat cottage cheese, partnered with tender sautéed spinach and perfectly roasted sweet potatoes. This balanced dish delivers a delightful mix of creamy, crunchy, and vibrant flavors, setting the tone for an energetic day.

NUTRITION

373kcal
Protein
28.1g
Fat
15.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 egg white

1/3 cup low-fat cottage cheese

1 medium sweet potato

1 cup fresh spinach

6 tsp extra virgin olive oil (divided)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the sweet potato.

  • 2

    Wash and dice the sweet potato into 1/2-inch cubes. Toss with 3 teaspoons of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

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

  • 4

    While the sweet potatoes are roasting, whisk together the 2 large eggs and 1 egg white in a bowl. Stir in the cottage cheese and season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining 3 teaspoons of olive oil. Add the fresh spinach and sauté for 1-2 minutes until wilted.

  • 6

    Pour the egg and cottage cheese mixture over the spinach in the skillet. Allow it to set for a few seconds, then gently scramble until the eggs are cooked to your liking.

  • 7

    Plate the egg scramble alongside a generous serving of the roasted sweet potato cubes. Serve warm and enjoy your balanced, protein-packed breakfast.