YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Crispy Sweet Potato Hash and Fresh Spinach
Enjoy a hearty plate of fluffy scrambled eggs enriched with a dollop of low-fat cottage cheese for extra creaminess, paired with a crispy sweet potato hash and a side of vibrant fresh spinach. This dish offers a balanced blend of flavors and textures, providing a satisfying meal for any time of day.
INGREDIENTS
3 large eggs
1/2 cup low-fat cottage cheese
1 medium sweet potato
1 cup fresh spinach
1 tbsp olive oil
Salt, to taste
Pinch of black pepper
Pinch of paprika
PREPARATION
Peel and dice the sweet potato into small cubes.
Heat half of the olive oil in a non-stick skillet over medium heat. Add the diced sweet potato, season with a pinch of salt, and cook for about 8-10 minutes until they become tender and develop a crispy exterior. Stir occasionally to avoid sticking.
While the sweet potato is cooking, whisk the eggs and low-fat cottage cheese together in a bowl along with a pinch of black pepper and paprika until well combined.
In another skillet, heat the remaining olive oil over medium-low heat. Pour in the egg mixture and let it sit for a moment before gently stirring with a spatula. Continue cooking, stirring occasionally, until the eggs are softly scrambled and slightly fluffy.
Add the fresh spinach to the eggs during the last minute of cooking, allowing it to wilt slightly.
Plate a serving of the sweet potato hash alongside the scrambled eggs with spinach. Adjust seasoning with extra salt and pepper if needed.