YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Roasted Sweet Potato
Soft scrambled eggs whisked with creamy cottage cheese and fresh spinach, served with a side of roasted sweet potato cubes for a hint of caramelized sweetness.
INGREDIENTS
2 Large Eggs
0.4 cup 2% Cottage Cheese
110g Sweet Potato, cubed
2 cups Fresh Baby Spinach
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with a light spray of oil and a pinch of sea salt, then roast for 20-25 minutes until tender.
In a small bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly bubbly.
Heat the avocado oil in a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.
Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently fold the eggs with a spatula, cooking slowly until they reach a soft, creamy curd consistency.
Serve the scramble immediately alongside the warm roasted sweet potatoes and finish with a crack of fresh black pepper.