Creamy Scrambled Eggs 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.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

A comforting dish featuring creamy, tender scrambled eggs enriched with a touch of cottage cheese and milk, served alongside garlicky sautéed spinach and perfectly roasted sweet potatoes. This versatile meal brings together a delightful blend of textures and flavors, making it a nourishing choice for any time of the day.

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NUTRITION

285kcal
Protein
15.3g
Fat
12.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Whole Milk

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 Medium Sweet Potato

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the medium sweet potato into bite-sized pieces, then toss with 1 teaspoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the sweet potatoes are roasting, crack the eggs into a bowl, then add the whole milk and low-fat cottage cheese. Whisk together until well combined and slightly frothy. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add the remaining 1 teaspoon of olive oil. Pour in the egg mixture and let it sit for a few seconds until it just begins to set around the edges.

  • 4

    Gently stir the eggs with a spatula, allowing the curds to form. When the eggs are about halfway cooked, add the fresh spinach. Continue to cook slowly, stirring occasionally until the eggs are softly scrambled and the spinach wilts.

  • 5

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

Creamy Scrambled Eggs 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.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potatoes

A comforting dish featuring creamy, tender scrambled eggs enriched with a touch of cottage cheese and milk, served alongside garlicky sautéed spinach and perfectly roasted sweet potatoes. This versatile meal brings together a delightful blend of textures and flavors, making it a nourishing choice for any time of the day.

NUTRITION

285kcal
Protein
15.3g
Fat
12.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Whole Milk

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 Medium Sweet Potato

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the medium sweet potato into bite-sized pieces, then toss with 1 teaspoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

  • 2

    While the sweet potatoes are roasting, crack the eggs into a bowl, then add the whole milk and low-fat cottage cheese. Whisk together until well combined and slightly frothy. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add the remaining 1 teaspoon of olive oil. Pour in the egg mixture and let it sit for a few seconds until it just begins to set around the edges.

  • 4

    Gently stir the eggs with a spatula, allowing the curds to form. When the eggs are about halfway cooked, add the fresh spinach. Continue to cook slowly, stirring occasionally until the eggs are softly scrambled and the spinach wilts.

  • 5

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