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

Pan-scrambled eggs and creamy cottage cheese folded with fresh spinach, served alongside oven-roasted sweet potato cubes for a hint of caramelized sweetness.

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NUTRITION

405kcal
Protein
23.3g
Fat
19.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

0.25 cup Egg Whites

0.25 cup 2% Cottage Cheese

150 grams Sweet Potato

1 cup Fresh Spinach

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with two teaspoons of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and browned.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and cottage cheese until well combined.

  • 5

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

  • 6

    Add the spinach to the skillet and sauté until just wilted, about one minute.

  • 7

    Pour the egg mixture over the spinach and cook, stirring gently, until the eggs are softly set.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and enjoy while hot.

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

Pan-scrambled eggs and creamy cottage cheese folded with fresh spinach, served alongside oven-roasted sweet potato cubes for a hint of caramelized sweetness.

NUTRITION

405kcal
Protein
23.3g
Fat
19.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

0.25 cup Egg Whites

0.25 cup 2% Cottage Cheese

150 grams Sweet Potato

1 cup Fresh Spinach

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with two teaspoons of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and browned.

  • 4

    In a small bowl, whisk together the whole egg, egg whites, and cottage cheese until well combined.

  • 5

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

  • 6

    Add the spinach to the skillet and sauté until just wilted, about one minute.

  • 7

    Pour the egg mixture over the spinach and cook, stirring gently, until the eggs are softly set.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and enjoy while hot.