YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potato
Fluffy eggs scrambled with creamy cottage cheese and served alongside roasted sweet potatoes and garlicky spinach, finished with buttery avocado slices.
INGREDIENTS
150 grams Sweet Potato, cubed
10 grams Extra Virgin Olive Oil
2 large Eggs
110 grams Low-fat Cottage Cheese (2%)
2 cups Fresh Spinach
1/2 medium Avocado
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly browned.
In a medium mixing bowl, whisk the eggs and cottage cheese together until the mixture is well combined and relatively smooth.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is completely wilted.
Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook the eggs slowly, stirring frequently with a spatula to create soft curds, until the mixture is creamy but fully set.
Serve the scramble immediately alongside the roasted sweet potatoes and top with the fresh avocado slices.