YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potato
Start your morning with a savory scramble that combines creamy cottage cheese and fluffy eggs with vibrant sautéed spinach and heartwarming roasted sweet potato. This dish delivers a harmonious balance of flavors and textures – from the delicate, velvety cottage cheese to the slightly crisp, caramelized edges of roasted sweet potato – guaranteed to fuel your day with wholesome, clean eating goodness.
INGREDIENTS
1 cup low-fat Cottage Cheese (226g)
2 large Eggs (approx. 100g)
1 whole Sweet Potato (approx. 250g)
2 cups Fresh Baby Spinach (60g)
2 teaspoons Extra Virgin Olive Oil (9g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Wash the sweet potato thoroughly, then pierce it with a fork and place it on a baking sheet. Roast for about 35-40 minutes or until tender.
While the sweet potato is roasting, prepare the scramble. In a bowl, whisk together the eggs with a pinch of salt and pepper. Stir in the low-fat cottage cheese until well combined.
Heat a nonstick skillet over medium heat and add the olive oil. Once shimmering, add the fresh baby spinach and sauté for about 2-3 minutes, until wilted but still bright.
Pour the egg and cottage cheese mixture into the skillet with the spinach. Gently stir and scramble until the eggs are just set, taking care not to overcook to keep the texture creamy.
Remove the roasted sweet potato from the oven. Slice it into rounds or cubes.
Plate the cottage cheese scramble alongside the roasted sweet potato. Season with additional salt and pepper as desired and serve warm.