YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Roasted Sweet Potato
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside cubes of tender, caramelized sweet potato.
INGREDIENTS
2 large Eggs
1/3 cup Low Fat Cottage Cheese
150 grams Sweet Potato, cubed
1 cup Fresh Spinach
2 teaspoons Avocado Oil
PREPARATION
Preheat your oven to 400°F.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized.
While the potatoes roast, whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook the eggs slowly, stirring gently with a silicone spatula, until they are just set but still moist and creamy.
Serve the scramble immediately on a plate alongside the warm roasted sweet potatoes.