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

Creamy eggs scrambled with cottage cheese and wilted spinach, served with a side of tender roasted sweet potatoes and a sprinkle of smoky paprika.

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NUTRITION

409kcal
Protein
34.9g
Fat
17g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 Large Egg Whites

1/2 cup 2% Cottage Cheese

100g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of smoked paprika, then roast for 20 minutes until tender and golden.

  • 3

    While the potatoes roast, whisk together the whole eggs, egg whites, and cottage cheese in a medium bowl until well combined.

  • 4

    Heat the remaining 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

    Gently stir the eggs with a spatula, cooking until the scramble is set but still creamy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of sea salt and cracked black pepper.

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

Creamy eggs scrambled with cottage cheese and wilted spinach, served with a side of tender roasted sweet potatoes and a sprinkle of smoky paprika.

NUTRITION

409kcal
Protein
34.9g
Fat
17g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 Large Egg Whites

1/2 cup 2% Cottage Cheese

100g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of smoked paprika, then roast for 20 minutes until tender and golden.

  • 3

    While the potatoes roast, whisk together the whole eggs, egg whites, and cottage cheese in a medium bowl until well combined.

  • 4

    Heat the remaining 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

    Gently stir the eggs with a spatula, cooking until the scramble is set but still creamy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of sea salt and cracked black pepper.