Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

A protein-packed scramble of eggs, cottage cheese, and spinach served alongside cubes of oven-roasted sweet potato for a satisfyingly caramelized finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
29.1g
Fat
16.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Baby Spinach

1 tsp Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with half the avocado oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Gently stir the eggs with a spatula over medium-low heat until they are just set and creamy.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Egg Scramble with Spinach and Roasted Sweet Potatoes

A protein-packed scramble of eggs, cottage cheese, and spinach served alongside cubes of oven-roasted sweet potato for a satisfyingly caramelized finish.

NUTRITION

418kcal
Protein
29.1g
Fat
16.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

150g Sweet Potato, cubed

2 cups Fresh Baby Spinach

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with half the avocado oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Gently stir the eggs with a spatula over medium-low heat until they are just set and creamy.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.