YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Roasted Sweet Potato
Pan-scrambled eggs with creamy cottage cheese and spinach, served alongside sweet potatoes that are oven-roasted until they are perfectly caramelized.
INGREDIENTS
2 Large Eggs
1/4 cup Low-Fat Cottage Cheese
150g Sweet Potato, cubed
1.5 tablespoons Avocado Oil
1 cup Fresh Spinach
1 tablespoon Hemp Hearts
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and caramelized on the edges.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Heat the remaining half tablespoon of avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1 to 2 minutes until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently stir the eggs with a spatula, cooking until they are softly set and creamy.
Serve the scramble immediately alongside the roasted sweet potatoes and garnish with a sprinkle of hemp hearts.