Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden-brown roasted sweet potatoes for a satisfying, caramelized finish.

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NUTRITION

538kcal
Protein
24.5g
Fat
29.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

200g Sweet Potato, diced

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and golden-brown.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Using a silicone spatula, gently scramble the eggs by pulling them from the edges toward the center until they are set but still creamy.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.

Cottage Cheese Scramble with Sautéed 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 Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden-brown roasted sweet potatoes for a satisfying, caramelized finish.

NUTRITION

538kcal
Protein
24.5g
Fat
29.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

200g Sweet Potato, diced

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and golden-brown.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Using a silicone spatula, gently scramble the eggs by pulling them from the edges toward the center until they are set but still creamy.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.