Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with a side of golden roasted sweet potatoes for a satisfyingly caramelized finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
28.5g
Fat
16.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing 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 fresh spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    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 softly set and creamy.

  • 8

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

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with a side of golden roasted sweet potatoes for a satisfyingly caramelized finish.

NUTRITION

418kcal
Protein
28.5g
Fat
16.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing 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 fresh spinach, sautéing for 1-2 minutes until just wilted.

  • 6

    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 softly set and creamy.

  • 8

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