Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served alongside roasted sweet potato cubes for a satisfyingly caramelized finish.

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NUTRITION

372kcal
Protein
27.3g
Fat
16.8g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

100g Roasted Sweet Potato

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and roast cubed sweet potato until tender and slightly browned, or reheat pre-roasted portions.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the spinach.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still moist and creamy.

  • 7

    Plate the scramble immediately next to the roasted sweet potato cubes and season with a pinch of sea salt or black pepper if desired.

Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served alongside roasted sweet potato cubes for a satisfyingly caramelized finish.

NUTRITION

372kcal
Protein
27.3g
Fat
16.8g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Fresh Spinach

100g Roasted Sweet Potato

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and roast cubed sweet potato until tender and slightly browned, or reheat pre-roasted portions.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 5

    Lower the heat to medium-low and pour the egg mixture into the skillet with the spinach.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still moist and creamy.

  • 7

    Plate the scramble immediately next to the roasted sweet potato cubes and season with a pinch of sea salt or black pepper if desired.