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

Creamy eggs scrambled with cottage cheese and wilted spinach, served alongside golden cubes of roasted sweet potato for a satisfying, caramelized finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

394kcal
Protein
23.6g
Fat
20.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

120g Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive 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 one teaspoon of olive 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, flipping halfway through, until they are tender and the edges are caramelized.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

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

  • 7

    Gently stir the eggs with a silicone spatula, cooking slowly until the curds are set but still moist and creamy.

  • 8

    Plate the scramble immediately alongside the roasted sweet potatoes and season with 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

Creamy eggs scrambled with cottage cheese and wilted spinach, served alongside golden cubes of roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

394kcal
Protein
23.6g
Fat
20.5g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-Fat Cottage Cheese (2%)

120g Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive 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 one teaspoon of olive 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, flipping halfway through, until they are tender and the edges are caramelized.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

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

  • 7

    Gently stir the eggs with a silicone spatula, cooking slowly until the curds are set but still moist and creamy.

  • 8

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