Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

A hearty yet light breakfast scramble combining fluffy eggs, creamy cottage cheese, fresh spinach, and perfectly roasted sweet potato cubes, finished with a hint of olive oil for a smooth, wholesome flavor.

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NUTRITION

359kcal
Protein
22.9g
Fat
12.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

1/2 cup Low-Fat Cottage Cheese (~113g)

1 cup Fresh Spinach (~30g)

1 medium Sweet Potato, roasted (~150g)

1 teaspoon Olive Oil (~5g)

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PREPARATION

  • 1

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

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, lightly sauté the fresh spinach in a non-stick skillet with a few drops of olive oil over medium heat until just wilted.

  • 4

    In a bowl, whisk together the eggs. Pour the eggs into the skillet with the spinach and gently scramble until they begin to set.

  • 5

    Once the eggs are softly scrambled, fold in the cottage cheese and continue to cook for another 1-2 minutes, ensuring the cottage cheese warms without losing its texture.

  • 6

    Plate the scramble and top with the roasted sweet potato cubes. Serve warm and enjoy your balanced, protein-packed breakfast.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

A hearty yet light breakfast scramble combining fluffy eggs, creamy cottage cheese, fresh spinach, and perfectly roasted sweet potato cubes, finished with a hint of olive oil for a smooth, wholesome flavor.

NUTRITION

359kcal
Protein
22.9g
Fat
12.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

1/2 cup Low-Fat Cottage Cheese (~113g)

1 cup Fresh Spinach (~30g)

1 medium Sweet Potato, roasted (~150g)

1 teaspoon Olive Oil (~5g)

PREPARATION

  • 1

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

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes or until tender and lightly caramelized.

  • 3

    While the sweet potato is roasting, lightly sauté the fresh spinach in a non-stick skillet with a few drops of olive oil over medium heat until just wilted.

  • 4

    In a bowl, whisk together the eggs. Pour the eggs into the skillet with the spinach and gently scramble until they begin to set.

  • 5

    Once the eggs are softly scrambled, fold in the cottage cheese and continue to cook for another 1-2 minutes, ensuring the cottage cheese warms without losing its texture.

  • 6

    Plate the scramble and top with the roasted sweet potato cubes. Serve warm and enjoy your balanced, protein-packed breakfast.