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 with a side of oven-roasted sweet potatoes for a satisfyingly caramelized finish.

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NUTRITION

432kcal
Protein
28.6g
Fat
21.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato, cubed

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons 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 one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Heat the remaining teaspoon of avocado 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

    Cook, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 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 with a side of oven-roasted sweet potatoes for a satisfyingly caramelized finish.

NUTRITION

432kcal
Protein
28.6g
Fat
21.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato, cubed

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Fresh Baby Spinach

2 teaspoons 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 one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Heat the remaining teaspoon of avocado 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

    Cook, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 9

    Serve the scramble immediately alongside the roasted sweet potatoes.