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 fresh spinach, served with a side of tender roasted sweet potatoes for a satisfyingly caramelized finish.

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NUTRITION

434kcal
Protein
22.9g
Fat
20.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1.25 cups cubed Sweet Potato

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

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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 one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

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

  • 7

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 8

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

  • 9

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.

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 fresh spinach, served with a side of tender roasted sweet potatoes for a satisfyingly caramelized finish.

NUTRITION

434kcal
Protein
22.9g
Fat
20.1g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

1.25 cups cubed Sweet Potato

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

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

  • 7

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 8

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

  • 9

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.