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

Fluffy eggs whisked with creamy cottage cheese and sautéed spinach, served alongside golden roasted sweet potatoes for a satisfying, caramelized finish.

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NUTRITION

419kcal
Protein
29.1g
Fat
16.9g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the olive oil and roast for 20-25 minutes until tender and browned

  • 3

    Whisk the eggs and cottage cheese together in a medium bowl until well combined

  • 4

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

  • 5

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

  • 6

    Cook the eggs slowly, stirring gently with a spatula until they are soft and set

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of sea salt

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

Fluffy eggs whisked with creamy cottage cheese and sautéed spinach, served alongside golden roasted sweet potatoes for a satisfying, caramelized finish.

NUTRITION

419kcal
Protein
29.1g
Fat
16.9g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the olive oil and roast for 20-25 minutes until tender and browned

  • 3

    Whisk the eggs and cottage cheese together in a medium bowl until well combined

  • 4

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

  • 5

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

  • 6

    Cook the eggs slowly, stirring gently with a spatula until they are soft and set

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of sea salt