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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

438kcal
Protein
28.7g
Fat
19.3g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and slightly browned.

  • 4

    While the potatoes roast, whisk the eggs and cottage cheese together in a bowl until the mixture is uniform.

  • 5

    Heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the skillet and sauté briefly until it begins to wilt.

  • 7

    Lower the heat to medium-low and pour in the egg and cottage cheese mixture.

  • 8

    Cook the eggs, stirring gently and frequently, until they are set but still moist and creamy.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.

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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes for a satisfyingly toasted finish.

NUTRITION

438kcal
Protein
28.7g
Fat
19.3g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and slightly browned.

  • 4

    While the potatoes roast, whisk the eggs and cottage cheese together in a bowl until the mixture is uniform.

  • 5

    Heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the skillet and sauté briefly until it begins to wilt.

  • 7

    Lower the heat to medium-low and pour in the egg and cottage cheese mixture.

  • 8

    Cook the eggs, stirring gently and frequently, until they are set but still moist and creamy.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.