NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Low-fat Cottage Cheese

200 grams Sweet Potato

1 cup Fresh Spinach

1.5 tablespoons Extra Virgin Olive Oil

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into half-inch cubes.

• 3

  Toss the sweet potato cubes with one tablespoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 4

  Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and caramelized on the edges.

• 5

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

• 6

  Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium heat.

• 7

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

• 8

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

• 9

  Cook the eggs, stirring gently with a spatula, until they are set but still moist and fluffy.

• 10

  Serve the scramble immediately alongside the warm roasted sweet potato cubes.