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 tender, caramelized sweet potato.

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NUTRITION

466kcal
Protein
29.1g
Fat
19.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

180g Sweet Potato, cubed

2 Large Eggs

1/2 cup Low Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1.5 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 potato with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and caramelized.

  • 4

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

  • 5

    Heat the remaining half teaspoon of oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 6

    Lower the heat slightly and pour in the egg and cottage cheese mixture, folding gently with a spatula until the eggs are soft and set.

  • 7

    Plate the scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.

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 tender, caramelized sweet potato.

NUTRITION

466kcal
Protein
29.1g
Fat
19.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

180g Sweet Potato, cubed

2 Large Eggs

1/2 cup Low Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1.5 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 potato with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and caramelized.

  • 4

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

  • 5

    Heat the remaining half teaspoon of oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 6

    Lower the heat slightly and pour in the egg and cottage cheese mixture, folding gently with a spatula until the eggs are soft and set.

  • 7

    Plate the scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.