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

Scrambled eggs with creamy cottage cheese and spinach served over roasted sweet potato cubes for a satisfying, golden finish.

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NUTRITION

348kcal
Protein
25.6g
Fat
16g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese

100 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed sweet potatoes with half the avocado oil and a pinch of salt.

  • 2

    Spread sweet potatoes on a baking sheet and roast for 20 minutes until tender and browned.

  • 3

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 5

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently, until the eggs are just set.

  • 6

    Plate the roasted sweet potatoes and top with the creamy egg scramble.

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

Scrambled eggs with creamy cottage cheese and spinach served over roasted sweet potato cubes for a satisfying, golden finish.

NUTRITION

348kcal
Protein
25.6g
Fat
16g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese

100 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed sweet potatoes with half the avocado oil and a pinch of salt.

  • 2

    Spread sweet potatoes on a baking sheet and roast for 20 minutes until tender and browned.

  • 3

    Whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 5

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently, until the eggs are just set.

  • 6

    Plate the roasted sweet potatoes and top with the creamy egg scramble.