Cottage Cheese Egg Scramble with Sautéed 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 Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden-brown roasted sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

580kcal
Protein
35.3g
Fat
31.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato, cubed

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on the baking sheet.

  • 3

    Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and golden-brown.

  • 4

    In a medium bowl, whisk together the eggs and cottage cheese until the mixture is well combined and slightly bubbly.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted.

  • 7

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 8

    Stir gently and continuously with a spatula until the eggs are set but still creamy, about 3 to 4 minutes.

  • 9

    Plate the scramble immediately alongside the roasted sweet potatoes and season with freshly cracked black pepper.

Cottage Cheese Egg Scramble with Sautéed 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 Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden-brown roasted sweet potatoes for a satisfyingly toasted finish.

NUTRITION

580kcal
Protein
35.3g
Fat
31.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

150 grams Sweet Potato, cubed

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

2 cups Fresh Baby Spinach

1 tablespoon Avocado Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on the baking sheet.

  • 3

    Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and golden-brown.

  • 4

    In a medium bowl, whisk together the eggs and cottage cheese until the mixture is well combined and slightly bubbly.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted.

  • 7

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 8

    Stir gently and continuously with a spatula until the eggs are set but still creamy, about 3 to 4 minutes.

  • 9

    Plate the scramble immediately alongside the roasted sweet potatoes and season with freshly cracked black pepper.