Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with cubes of tender roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

376kcal
Protein
27.9g
Fat
17.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

3/4 cup Cubed Sweet Potato

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    In a small bowl, whisk the eggs and cottage cheese together until the mixture is well combined.

  • 4

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

  • 5

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

  • 6

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

  • 7

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

Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with cubes of tender roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

376kcal
Protein
27.9g
Fat
17.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

3/4 cup Cubed Sweet Potato

1 cup Fresh Spinach

1 teaspoon 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 half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    In a small bowl, whisk the eggs and cottage cheese together until the mixture is well combined.

  • 4

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

  • 5

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

  • 6

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

  • 7

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