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 alongside cubes of golden roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

423kcal
Protein
32.7g
Fat
17.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Low-Fat Cottage Cheese (2%)

120g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Avocado Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with avocado oil and a pinch of salt, then spread in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

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

  • 5

    Heat a non-stick skillet over medium heat and add the spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

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

  • 8

    Season the scramble with sea salt and black pepper, then serve immediately alongside the roasted sweet potato cubes.

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 alongside cubes of golden roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

423kcal
Protein
32.7g
Fat
17.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2/3 cup Low-Fat Cottage Cheese (2%)

120g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Avocado Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with avocado oil and a pinch of salt, then spread in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

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

  • 5

    Heat a non-stick skillet over medium heat and add the spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

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

  • 8

    Season the scramble with sea salt and black pepper, then serve immediately alongside the roasted sweet potato cubes.