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 roasted sweet potato cubes for a satisfying, caramelized finish.
INGREDIENTS
2 Large Eggs
1/4 cup Low-fat Cottage Cheese
150g Sweet Potato, cubed
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1/4 medium Avocado, sliced
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
While the potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the 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, stirring gently with a spatula, until the eggs are scrambled and set to your liking.
Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.