Fluffy Scrambled Eggs with Sautéed Greens and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Sautéed Greens and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Roasted Sweet Potato

Enjoy a hearty, satisfying breakfast featuring light, fluffy scrambled eggs enriched with a touch of low-fat cottage cheese. Paired with garlicky sautéed spinach and a side of naturally sweet roasted sweet potato, this dish offers a comforting mix of creamy, savory, and subtly sweet flavors, perfect for a nourishing start to your day.

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NUTRITION

507kcal
Protein
33.9g
Fat
26.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Low-Fat Cottage Cheese (~60g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

1 small Sweet Potato (130g)

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PREPARATION

  • 1

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

  • 2

    Wash and scrub the sweet potato, then prick with a fork. Roast it in the preheated oven for about 25-30 minutes or until tender.

  • 3

    While the sweet potato roasts, beat the eggs in a bowl and stir in the cottage cheese. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Add the beaten eggs mixture and gently stir using a spatula, allowing the eggs to slowly form curds. Remove from heat when just set.

  • 5

    In another pan, heat olive oil over medium heat and add the fresh spinach. Sauté for 2-3 minutes until wilted, seasoning lightly with salt and pepper.

  • 6

    Plate the fluffy scrambled eggs alongside the sautéed greens and the roasted sweet potato. Serve immediately and enjoy your balanced, protein-rich meal.

Fluffy Scrambled Eggs with Sautéed Greens and Roasted Sweet Potato

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

Fluffy Scrambled Eggs with Sautéed Greens and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Roasted Sweet Potato

Enjoy a hearty, satisfying breakfast featuring light, fluffy scrambled eggs enriched with a touch of low-fat cottage cheese. Paired with garlicky sautéed spinach and a side of naturally sweet roasted sweet potato, this dish offers a comforting mix of creamy, savory, and subtly sweet flavors, perfect for a nourishing start to your day.

NUTRITION

507kcal
Protein
33.9g
Fat
26.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Low-Fat Cottage Cheese (~60g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

1 small Sweet Potato (130g)

PREPARATION

  • 1

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

  • 2

    Wash and scrub the sweet potato, then prick with a fork. Roast it in the preheated oven for about 25-30 minutes or until tender.

  • 3

    While the sweet potato roasts, beat the eggs in a bowl and stir in the cottage cheese. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Add the beaten eggs mixture and gently stir using a spatula, allowing the eggs to slowly form curds. Remove from heat when just set.

  • 5

    In another pan, heat olive oil over medium heat and add the fresh spinach. Sauté for 2-3 minutes until wilted, seasoning lightly with salt and pepper.

  • 6

    Plate the fluffy scrambled eggs alongside the sautéed greens and the roasted sweet potato. Serve immediately and enjoy your balanced, protein-rich meal.