Egg and Spinach Scramble with Roasted Sweet Potato and Cottage Cheese

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

Egg and Spinach Scramble with Roasted Sweet Potato and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato and Cottage Cheese

Pan-scrambled eggs and fresh spinach served with tender roasted sweet potatoes and carrots, finished with a dollop of creamy cottage cheese.

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NUTRITION

391kcal
Protein
35.2g
Fat
12.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

100g Sweet Potato, cubed

50g Carrots, sliced

2 cups Fresh Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Dice the sweet potato and carrots into small, even cubes.

  • 3

    Toss the vegetables with half of the olive oil and roast on a parchment-lined tray for 20 minutes until tender.

  • 4

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 5

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

  • 6

    Add the fresh spinach to the skillet and sauté briefly until just wilted.

  • 7

    Pour the egg mixture over the spinach and scramble gently with a spatula until the eggs are set.

  • 8

    Plate the scramble alongside the roasted vegetables and top with the cold cottage cheese before serving.

Egg and Spinach Scramble with Roasted Sweet Potato and Cottage Cheese

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

Egg and Spinach Scramble with Roasted Sweet Potato and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Sweet Potato and Cottage Cheese

Pan-scrambled eggs and fresh spinach served with tender roasted sweet potatoes and carrots, finished with a dollop of creamy cottage cheese.

NUTRITION

391kcal
Protein
35.2g
Fat
12.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/2 cup Egg Whites

1/2 cup 2% Cottage Cheese

100g Sweet Potato, cubed

50g Carrots, sliced

2 cups Fresh Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Dice the sweet potato and carrots into small, even cubes.

  • 3

    Toss the vegetables with half of the olive oil and roast on a parchment-lined tray for 20 minutes until tender.

  • 4

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 5

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

  • 6

    Add the fresh spinach to the skillet and sauté briefly until just wilted.

  • 7

    Pour the egg mixture over the spinach and scramble gently with a spatula until the eggs are set.

  • 8

    Plate the scramble alongside the roasted vegetables and top with the cold cottage cheese before serving.