YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potatoes
Pan-scrambled eggs folded with creamy cottage cheese and served with roasted sweet potato cubes and garlicky sautéed spinach, finished with buttery avocado slices.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
150g Sweet Potato, cubed
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until the edges are golden and tender.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently stir the eggs with a spatula, cooking until they are set but still soft and creamy.
Serve the scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.