Cottage Cheese and Egg Scramble with 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 and Egg Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

A satisfying breakfast scramble combining creamy low‐fat cottage cheese, tender eggs, and fresh spinach with the natural sweetness of roasted sweet potatoes. The dish is lightly seasoned and cooked with a touch of olive oil for a warm, comforting flavor that's perfect to kick start your day.

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NUTRITION

401kcal
Protein
35.7g
Fat
16.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g total)

2 large Egg Whites (~66g total)

1/2 cup Low-Fat Cottage Cheese (~110g)

1 medium Sweet Potato (~100g)

1 cup Spinach (~30g)

1 teaspoon Olive Oil (~4.5g)

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes. Toss the cubes lightly with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, crack the 2 whole eggs into a bowl, then add the 2 egg whites. Whisk together until fully combined.

  • 4

    Heat a non-stick skillet over medium heat and add a small drizzle of olive oil. Pour in the egg mixture and let it settle for a moment.

  • 5

    Add the cottage cheese and fresh spinach to the eggs. Gently stir the mixture as it cooks, allowing the spinach to wilt and the cottage cheese to warm through.

  • 6

    Season the scramble with salt, pepper, and a pinch of garlic powder according to taste.

  • 7

    Once the eggs are softly scrambled and cooked through, remove the sweet potatoes from the oven.

  • 8

    Serve the egg scramble alongside the roasted sweet potatoes and enjoy your balanced, protein-packed breakfast.

Cottage Cheese and Egg Scramble with 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 and Egg Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

A satisfying breakfast scramble combining creamy low‐fat cottage cheese, tender eggs, and fresh spinach with the natural sweetness of roasted sweet potatoes. The dish is lightly seasoned and cooked with a touch of olive oil for a warm, comforting flavor that's perfect to kick start your day.

NUTRITION

401kcal
Protein
35.7g
Fat
16.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g total)

2 large Egg Whites (~66g total)

1/2 cup Low-Fat Cottage Cheese (~110g)

1 medium Sweet Potato (~100g)

1 cup Spinach (~30g)

1 teaspoon Olive Oil (~4.5g)

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and dice the sweet potato into small cubes. Toss the cubes lightly with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 20-25 minutes until tender and lightly browned.

  • 3

    While the sweet potatoes are roasting, crack the 2 whole eggs into a bowl, then add the 2 egg whites. Whisk together until fully combined.

  • 4

    Heat a non-stick skillet over medium heat and add a small drizzle of olive oil. Pour in the egg mixture and let it settle for a moment.

  • 5

    Add the cottage cheese and fresh spinach to the eggs. Gently stir the mixture as it cooks, allowing the spinach to wilt and the cottage cheese to warm through.

  • 6

    Season the scramble with salt, pepper, and a pinch of garlic powder according to taste.

  • 7

    Once the eggs are softly scrambled and cooked through, remove the sweet potatoes from the oven.

  • 8

    Serve the egg scramble alongside the roasted sweet potatoes and enjoy your balanced, protein-packed breakfast.