Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potato

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

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potato

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden cubes of roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

408kcal
Protein
23.9g
Fat
15.2g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Sweet Potato

2 teaspoons Extra Virgin Olive Oil

1 large Egg

1/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

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PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with the olive oil, a pinch of sea salt, and black pepper on the prepared sheet.

  • 3

    Roast for 20-25 minutes, tossing halfway through, until the edges are golden and tender.

  • 4

    While the potatoes roast, whisk together the egg, egg whites, and cottage cheese in a small bowl until well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the fresh spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 7

    Gently move the eggs across the pan with a spatula until they are set but still moist and creamy.

  • 8

    Plate the scramble immediately next to the roasted sweet potatoes and enjoy while warm.

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potato

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

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potato

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden cubes of roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

408kcal
Protein
23.9g
Fat
15.2g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups diced Sweet Potato

2 teaspoons Extra Virgin Olive Oil

1 large Egg

1/4 cup Egg Whites

1/4 cup Low Fat Cottage Cheese

1 cup Fresh Spinach

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with the olive oil, a pinch of sea salt, and black pepper on the prepared sheet.

  • 3

    Roast for 20-25 minutes, tossing halfway through, until the edges are golden and tender.

  • 4

    While the potatoes roast, whisk together the egg, egg whites, and cottage cheese in a small bowl until well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the fresh spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 7

    Gently move the eggs across the pan with a spatula until they are set but still moist and creamy.

  • 8

    Plate the scramble immediately next to the roasted sweet potatoes and enjoy while warm.