Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potato

A vibrant breakfast scramble that mixes creamy cottage cheese with fluffy scrambled eggs, paired with sweet roasted sweet potato and garlicky sautéed spinach, offering a delicious and balanced start to your day.

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NUTRITION

393kcal
Protein
29.9g
Fat
16.2g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

2 large Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 medium Sweet Potato (roasted)

1 cup Fresh Spinach

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and scrub the sweet potato, then prick a few times with a fork. Roast it directly on the oven rack for about 35-40 minutes, or until tender.

  • 2

    While the sweet potato is roasting, whisk together the whole egg and egg whites in a bowl. Stir in the cottage cheese and season lightly with salt and pepper.

  • 3

    Heat a nonstick skillet over medium heat and add 2 tsp of olive oil. Once hot, add the fresh spinach, and sauté until just wilted, about 2-3 minutes. Remove the spinach and set aside.

  • 4

    In the same skillet, pour in the egg and cottage cheese mixture. Cook on medium-low heat, gently stirring to form soft curds, until the eggs are set but still creamy.

  • 5

    Plate the scramble alongside sliced roasted sweet potato and top with the sautéed spinach.

  • 6

    Serve warm and enjoy your protein-packed, balanced breakfast.

Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potato

A vibrant breakfast scramble that mixes creamy cottage cheese with fluffy scrambled eggs, paired with sweet roasted sweet potato and garlicky sautéed spinach, offering a delicious and balanced start to your day.

NUTRITION

393kcal
Protein
29.9g
Fat
16.2g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

2 large Egg Whites

1/2 cup Low-Fat Cottage Cheese

1 medium Sweet Potato (roasted)

1 cup Fresh Spinach

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and scrub the sweet potato, then prick a few times with a fork. Roast it directly on the oven rack for about 35-40 minutes, or until tender.

  • 2

    While the sweet potato is roasting, whisk together the whole egg and egg whites in a bowl. Stir in the cottage cheese and season lightly with salt and pepper.

  • 3

    Heat a nonstick skillet over medium heat and add 2 tsp of olive oil. Once hot, add the fresh spinach, and sauté until just wilted, about 2-3 minutes. Remove the spinach and set aside.

  • 4

    In the same skillet, pour in the egg and cottage cheese mixture. Cook on medium-low heat, gently stirring to form soft curds, until the eggs are set but still creamy.

  • 5

    Plate the scramble alongside sliced roasted sweet potato and top with the sautéed spinach.

  • 6

    Serve warm and enjoy your protein-packed, balanced breakfast.