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, toasted finish.

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NUTRITION

389kcal
Protein
27.2g
Fat
17.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup 2% Cottage Cheese

120 grams Sweet Potato, cubed

1 cup Fresh Spinach

1 teaspoon 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 avocado oil and a pinch of sea salt until evenly coated.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and the edges are golden.

  • 4

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

  • 5

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

  • 6

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook slowly, using a spatula to gently push the eggs across the pan until they are softly set and creamy.

  • 8

    Plate the scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.

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, toasted finish.

NUTRITION

389kcal
Protein
27.2g
Fat
17.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup 2% Cottage Cheese

120 grams Sweet Potato, cubed

1 cup Fresh Spinach

1 teaspoon 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 avocado oil and a pinch of sea salt until evenly coated.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and the edges are golden.

  • 4

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

  • 5

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

  • 6

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook slowly, using a spatula to gently push the eggs across the pan until they are softly set and creamy.

  • 8

    Plate the scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.