Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

409kcal
Protein
24.8g
Fat
18.5g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2.25 tsp Avocado Oil

1 Large Egg

1 Large Egg White

100g Low Fat 2% Cottage Cheese

1 cup Fresh Spinach

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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 1.5 teaspoons of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, whisk together the whole egg, egg white, and cottage cheese in a small bowl until well combined.

  • 5

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

  • 6

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

  • 7

    Gently stir the eggs with a spatula until they are softly set and creamy, being careful not to overcook them.

  • 8

    Plate the creamy scramble alongside the roasted sweet potatoes and enjoy immediately.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes for a satisfyingly toasted finish.

NUTRITION

409kcal
Protein
24.8g
Fat
18.5g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2.25 tsp Avocado Oil

1 Large Egg

1 Large Egg White

100g Low Fat 2% Cottage Cheese

1 cup Fresh Spinach

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 1.5 teaspoons of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, whisk together the whole egg, egg white, and cottage cheese in a small bowl until well combined.

  • 5

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

  • 6

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

  • 7

    Gently stir the eggs with a spatula until they are softly set and creamy, being careful not to overcook them.

  • 8

    Plate the creamy scramble alongside the roasted sweet potatoes and enjoy immediately.