Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and served with tender roasted sweet potatoes and garlicky sautéed spinach, finished with a sprinkle of toasted red pepper flakes.

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NUTRITION

562kcal
Protein
33.9g
Fat
27.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Cottage Cheese (2% Milkfat)

1 1/4 cups Cubed Sweet Potato

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 clove Minced Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    In a small skillet, heat the remaining avocado oil over medium heat and sauté the minced garlic and spinach until the greens are just wilted.

  • 5

    While the spinach cooks, whisk the eggs and cottage cheese together in a bowl until well combined.

  • 6

    Pour the egg and cottage cheese mixture into a non-stick pan over medium-low heat, stirring gently with a spatula until soft curds form.

  • 7

    Serve the creamy scramble immediately alongside the roasted sweet potatoes and sautéed spinach.

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and served with tender roasted sweet potatoes and garlicky sautéed spinach, finished with a sprinkle of toasted red pepper flakes.

NUTRITION

562kcal
Protein
33.9g
Fat
27.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Cottage Cheese (2% Milkfat)

1 1/4 cups Cubed Sweet Potato

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 clove Minced Garlic

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    In a small skillet, heat the remaining avocado oil over medium heat and sauté the minced garlic and spinach until the greens are just wilted.

  • 5

    While the spinach cooks, whisk the eggs and cottage cheese together in a bowl until well combined.

  • 6

    Pour the egg and cottage cheese mixture into a non-stick pan over medium-low heat, stirring gently with a spatula until soft curds form.

  • 7

    Serve the creamy scramble immediately alongside the roasted sweet potatoes and sautéed spinach.