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 wilted spinach, served alongside cubes of golden roasted sweet potato.

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NUTRITION

489kcal
Protein
29.4g
Fat
24.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tsp Avocado Oil

1 tsp Ghee

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and the edges are golden brown.

  • 4

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

  • 5

    Heat the ghee in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 8

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

  • 9

    Plate the scramble alongside the roasted sweet potatoes and finish with a crack of fresh 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 wilted spinach, served alongside cubes of golden roasted sweet potato.

NUTRITION

489kcal
Protein
29.4g
Fat
24.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tsp Avocado Oil

1 tsp Ghee

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and the edges are golden brown.

  • 4

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

  • 5

    Heat the ghee in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 8

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

  • 9

    Plate the scramble alongside the roasted sweet potatoes and finish with a crack of fresh black pepper.