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

Scrambled eggs with cottage cheese and spinach, served with sweet potatoes roasted until they reach a golden toasted finish.

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NUTRITION

386kcal
Protein
24.8g
Fat
16g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup 2% Cottage Cheese

150 grams Sweet Potato

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Peel and cube the sweet potato into half-inch pieces, toss with half the olive oil, and roast for 15-20 minutes until tender.

  • 3

    In a small bowl, whisk the eggs with the cottage cheese until well combined.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 6

    Gently scramble the eggs with a spatula until they are set but still creamy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of salt and 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

Scrambled eggs with cottage cheese and spinach, served with sweet potatoes roasted until they reach a golden toasted finish.

NUTRITION

386kcal
Protein
24.8g
Fat
16g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/3 cup 2% Cottage Cheese

150 grams Sweet Potato

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Peel and cube the sweet potato into half-inch pieces, toss with half the olive oil, and roast for 15-20 minutes until tender.

  • 3

    In a small bowl, whisk the eggs with the cottage cheese until well combined.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 6

    Gently scramble the eggs with a spatula until they are set but still creamy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of salt and pepper.