Cottage Cheese and Egg Scramble with Roasted Sweet Potato and Zucchini

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

Cottage Cheese and Egg Scramble with Roasted Sweet Potato and Zucchini

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Roasted Sweet Potato and Zucchini

Fluffy eggs scrambled with cottage cheese alongside roasted sweet potato and zucchini, topped with savory caramelized onions.

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NUTRITION

433kcal
Protein
28.3g
Fat
17.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato

100 grams Zucchini

2 large Eggs

0.5 cup Low-fat Cottage Cheese

30 grams Red Onion

1 teaspoon Olive Oil

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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 potato and zucchini with half the olive oil and a pinch of salt, then roast for 20 minutes until tender.

  • 3

    While vegetables roast, heat the remaining oil in a non-stick skillet over medium heat and sauté the diced onion until translucent.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the onions and cook, stirring gently, until the eggs are set but still moist.

  • 6

    Serve the creamy scramble immediately alongside the roasted vegetables.

Cottage Cheese and Egg Scramble with Roasted Sweet Potato and Zucchini

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

Cottage Cheese and Egg Scramble with Roasted Sweet Potato and Zucchini

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Roasted Sweet Potato and Zucchini

Fluffy eggs scrambled with cottage cheese alongside roasted sweet potato and zucchini, topped with savory caramelized onions.

NUTRITION

433kcal
Protein
28.3g
Fat
17.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato

100 grams Zucchini

2 large Eggs

0.5 cup Low-fat Cottage Cheese

30 grams Red Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potato and zucchini with half the olive oil and a pinch of salt, then roast for 20 minutes until tender.

  • 3

    While vegetables roast, heat the remaining oil in a non-stick skillet over medium heat and sauté the diced onion until translucent.

  • 4

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

  • 5

    Pour the egg mixture into the skillet with the onions and cook, stirring gently, until the eggs are set but still moist.

  • 6

    Serve the creamy scramble immediately alongside the roasted vegetables.