YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Roasted Sweet Potato
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside tender, caramelized roasted sweet potatoes.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
150g Sweet Potato
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into half-inch cubes then toss with half of the olive oil and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 20 minutes until they are tender and slightly browned.
While potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for one minute until just wilted.
Lower the heat and pour the egg and cottage cheese mixture into the pan with the spinach.
Gently stir the eggs with a spatula until they are set but still moist and creamy.
Plate the scramble immediately alongside the roasted sweet potatoes and enjoy while hot.