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 cubes of tender, caramelized sweet potato.

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NUTRITION

385kcal
Protein
22.5g
Fat
20.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Avocado Oil

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PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed sweet potatoes with half the avocado oil and a pinch of salt.

  • 2

    Roast sweet potatoes on a parchment-lined tray for 20-25 minutes until tender and browned.

  • 3

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

  • 4

    Heat the remaining oil in a non-stick skillet over medium heat and sauté spinach until wilted.

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and enjoy while warm.

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 cubes of tender, caramelized sweet potato.

NUTRITION

385kcal
Protein
22.5g
Fat
20.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Low-fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed sweet potatoes with half the avocado oil and a pinch of salt.

  • 2

    Roast sweet potatoes on a parchment-lined tray for 20-25 minutes until tender and browned.

  • 3

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

  • 4

    Heat the remaining oil in a non-stick skillet over medium heat and sauté spinach until wilted.

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and enjoy while warm.