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

Soft scrambled eggs folded with creamy cottage cheese and fresh spinach, served with golden roasted sweet potato cubes for a satisfying, caramelized finish.

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NUTRITION

429kcal
Protein
22.5g
Fat
21.5g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 Avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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 20-25 minutes until tender and browned.

  • 3

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

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-low heat.

  • 5

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

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

  • 7

    Cook slowly, using a spatula to gently fold the eggs until they are set but still creamy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.

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

Soft scrambled eggs folded with creamy cottage cheese and fresh spinach, served with golden roasted sweet potato cubes for a satisfying, caramelized finish.

NUTRITION

429kcal
Protein
22.5g
Fat
21.5g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1/4 Avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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 20-25 minutes until tender and browned.

  • 3

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

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-low heat.

  • 5

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 6

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

  • 7

    Cook slowly, using a spatula to gently fold the eggs until they are set but still creamy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.