NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

100 grams Sweet Potato, cubed

50 grams Carrots, sliced

2 cups Fresh Spinach

1 teaspoon Olive Oil

1/4 cup Non-fat Greek Yogurt

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes and sliced carrots with half of the olive oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer and roast for 20-25 minutes until tender and slightly caramelized.

• 4

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

• 5

  Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.

• 6

  Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the spinach.

• 7

  Cook the eggs, stirring gently with a spatula, until they are soft, set, and creamy.

• 8

  Plate the scramble alongside the roasted sweet potatoes and carrots, and finish with a dollop of Greek yogurt.