YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Roasted Sweet Potato Cubes
Enjoy a nourishing plate of creamy scrambled eggs enhanced with a generous dollop of low‐fat cottage cheese for extra creaminess. Paired with tender sautéed spinach and perfectly roasted sweet potato cubes, this meal delivers a delightful balance of protein and natural sweetness, making it a versatile choice for breakfast, lunch, or dinner.
INGREDIENTS
3 large whole eggs
3 egg whites
1/2 cup low-fat cottage cheese
2 cups fresh spinach
1 small sweet potato (cubed)
2 teaspoons olive oil
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F. Toss the sweet potato cubes with 1 teaspoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20-25 minutes until tender and lightly caramelized.
While the sweet potato cubes are roasting, heat the remaining teaspoon of olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
In a bowl, whisk together the whole eggs and egg whites until well combined. Pour the egg mixture into the skillet over low-medium heat. Gently stir continuously, allowing the eggs to form soft curds.
When the eggs are almost set but still a bit creamy, fold in the sautéed spinach. Remove the skillet from heat and stir in the low-fat cottage cheese gently, allowing the residual heat to slightly melt the cheese for extra creaminess. Season with additional salt and pepper to taste.
Plate the creamy scrambled eggs alongside the roasted sweet potato cubes. Serve immediately and enjoy a nourishing, protein-packed meal.