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 scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfying, caramelized finish.

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NUTRITION

395kcal
Protein
23.6g
Fat
20.4g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh Spinach

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato with one teaspoon of olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden brown.

  • 4

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

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

  • 8

    Gently scramble the eggs with a spatula, cooking until they are set but still moist.

  • 9

    Serve the scramble immediately alongside the roasted sweet potatoes.

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 scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfying, caramelized finish.

NUTRITION

395kcal
Protein
23.6g
Fat
20.4g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low-fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh Spinach

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato with one teaspoon of olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden brown.

  • 4

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 7

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

  • 8

    Gently scramble the eggs with a spatula, cooking until they are set but still moist.

  • 9

    Serve the scramble immediately alongside the roasted sweet potatoes.