Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Pan-scrambled eggs and creamy cottage cheese folded with fresh spinach, served with a side of oven-roasted sweet potatoes for a satisfying, caramelized finish.

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NUTRITION

376kcal
Protein
27.8g
Fat
16.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Large Egg White

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

120g Roasted Sweet Potato Cubes

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss cubed sweet potatoes with a pinch of salt and pepper.

  • 2

    Roast the sweet potatoes on a parchment-lined tray for 20-25 minutes until tender and slightly browned.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 6

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

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with an extra crack of black pepper.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Pan-scrambled eggs and creamy cottage cheese folded with fresh spinach, served with a side of oven-roasted sweet potatoes for a satisfying, caramelized finish.

NUTRITION

376kcal
Protein
27.8g
Fat
16.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Large Egg White

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Baby Spinach

120g Roasted Sweet Potato Cubes

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss cubed sweet potatoes with a pinch of salt and pepper.

  • 2

    Roast the sweet potatoes on a parchment-lined tray for 20-25 minutes until tender and slightly browned.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 6

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

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with an extra crack of black pepper.