Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

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NUTRITION

446kcal
Protein
24.7g
Fat
20.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

180g Sweet Potato, cubed

2 tsp Extra Virgin Olive Oil

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and golden brown.

  • 4

    While the potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add the spinach, sautéing for 1-2 minutes until just wilted.

  • 6

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

  • 7

    Cook slowly, gently folding the eggs with a spatula until they are set but still creamy.

  • 8

    Plate the scramble immediately alongside the warm roasted sweet potatoes.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potato

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

NUTRITION

446kcal
Protein
24.7g
Fat
20.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

180g Sweet Potato, cubed

2 tsp Extra Virgin Olive Oil

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

1 cup Fresh Spinach

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and golden brown.

  • 4

    While the potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add the spinach, sautéing for 1-2 minutes until just wilted.

  • 6

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

  • 7

    Cook slowly, gently folding the eggs with a spatula until they are set but still creamy.

  • 8

    Plate the scramble immediately alongside the warm roasted sweet potatoes.