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 roasted sweet potato cubes for a satisfying, caramelized finish.
INGREDIENTS
2 large Eggs
1/4 cup Low-fat Cottage Cheese
1 cup Fresh Baby Spinach
150 grams Sweet Potato, cubed
2 teaspoons Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until tender and slightly browned.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture over the spinach.
Cook, stirring occasionally with a spatula, until the eggs are set but still moist.
Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.