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

Enjoy a velvety scramble of eggs enriched with low-fat cottage cheese for creaminess, paired with lightly sautéed spinach and tender roasted sweet potatoes, making for a balanced and satisfying meal to power your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
33.1g
Fat
25.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Low-Fat Cottage Cheese

1/2 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the half medium sweet potato. Toss the cubes with a small drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, wash the spinach and set aside.

  • 5

    In a non-stick skillet, heat a small amount of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper, then transfer to a plate.

  • 6

    In a bowl, whisk together the eggs and low-fat cottage cheese until well combined. This mixture will create a creamy texture in your scrambled eggs.

  • 7

    Wipe the skillet clean and place it over medium-low heat. Pour in the egg mixture and gently stir continuously with a spatula, allowing the eggs to form soft curds.

  • 8

    Cook the eggs until just set, then remove from heat. Season with additional salt and pepper if desired.

  • 9

    Plate the creamy scrambled eggs alongside the sautéed spinach and roasted sweet potatoes, then serve immediately.

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

Enjoy a velvety scramble of eggs enriched with low-fat cottage cheese for creaminess, paired with lightly sautéed spinach and tender roasted sweet potatoes, making for a balanced and satisfying meal to power your day.

NUTRITION

428kcal
Protein
33.1g
Fat
25.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Low-Fat Cottage Cheese

1/2 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the half medium sweet potato. Toss the cubes with a small drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, wash the spinach and set aside.

  • 5

    In a non-stick skillet, heat a small amount of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season lightly with salt and pepper, then transfer to a plate.

  • 6

    In a bowl, whisk together the eggs and low-fat cottage cheese until well combined. This mixture will create a creamy texture in your scrambled eggs.

  • 7

    Wipe the skillet clean and place it over medium-low heat. Pour in the egg mixture and gently stir continuously with a spatula, allowing the eggs to form soft curds.

  • 8

    Cook the eggs until just set, then remove from heat. Season with additional salt and pepper if desired.

  • 9

    Plate the creamy scrambled eggs alongside the sautéed spinach and roasted sweet potatoes, then serve immediately.