Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty yet light breakfast that features creamy scrambled eggs enriched with a dollop of low-fat cottage cheese, vibrant fresh spinach, and sweet roasted potatoes drizzled with olive oil for a subtle, aromatic finish. This dish pairs perfectly with a relaxing morning or early afternoon meal, offering balanced flavors and textures in every bite.

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NUTRITION

501kcal
Protein
33.9g
Fat
25.8g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g total)

1/4 cup low-fat cottage cheese (62g)

1 cup fresh spinach (30g)

1 medium sweet potato (150g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and dice it into 1-inch cubes. Toss with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, crack the eggs into a bowl and add the low-fat cottage cheese. Whisk until combined and slightly frothy. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add the fresh spinach, allowing it to wilt for about 1 minute.

  • 6

    Pour in the egg and cottage cheese mixture over the spinach. Let it sit for a few seconds before gently stirring with a spatula. Continue cooking over low heat until the eggs are softly scrambled and fluffy, about 3-4 minutes.

  • 7

    Plate the scrambled eggs with wilted spinach alongside the roasted sweet potatoes. Serve immediately and enjoy your nutrient-packed meal.

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Roasted Sweet Potatoes

Enjoy a hearty yet light breakfast that features creamy scrambled eggs enriched with a dollop of low-fat cottage cheese, vibrant fresh spinach, and sweet roasted potatoes drizzled with olive oil for a subtle, aromatic finish. This dish pairs perfectly with a relaxing morning or early afternoon meal, offering balanced flavors and textures in every bite.

NUTRITION

501kcal
Protein
33.9g
Fat
25.8g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g total)

1/4 cup low-fat cottage cheese (62g)

1 cup fresh spinach (30g)

1 medium sweet potato (150g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and dice it into 1-inch cubes. Toss with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    Meanwhile, crack the eggs into a bowl and add the low-fat cottage cheese. Whisk until combined and slightly frothy. Season with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and add the fresh spinach, allowing it to wilt for about 1 minute.

  • 6

    Pour in the egg and cottage cheese mixture over the spinach. Let it sit for a few seconds before gently stirring with a spatula. Continue cooking over low heat until the eggs are softly scrambled and fluffy, about 3-4 minutes.

  • 7

    Plate the scrambled eggs with wilted spinach alongside the roasted sweet potatoes. Serve immediately and enjoy your nutrient-packed meal.