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

Pan-scrambled eggs with cottage cheese and spinach served with oven-roasted sweet potato cubes for a satisfyingly caramelized finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
28.5g
Fat
14.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, diced

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 tsp Avocado Oil

1/4 tsp Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potato with half the avocado oil and a pinch of salt, then roast for 20 minutes until tender and golden.

  • 3

    While potatoes roast, whisk the eggs and cottage cheese in a small bowl until the mixture is uniform.

  • 4

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

  • 5

    Lower the heat slightly, pour in the egg mixture, and scramble slowly with a spatula until the eggs are soft and creamy.

  • 6

    Plate the scramble next to the roasted sweet potatoes and season with fresh black pepper.

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

Pan-scrambled eggs with cottage cheese and spinach served with oven-roasted sweet potato cubes for a satisfyingly caramelized finish.

NUTRITION

400kcal
Protein
28.5g
Fat
14.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, diced

2 Large Eggs

1/2 cup 2% Cottage Cheese

2 cups Baby Spinach

1/2 tsp Avocado Oil

1/4 tsp Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potato with half the avocado oil and a pinch of salt, then roast for 20 minutes until tender and golden.

  • 3

    While potatoes roast, whisk the eggs and cottage cheese in a small bowl until the mixture is uniform.

  • 4

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

  • 5

    Lower the heat slightly, pour in the egg mixture, and scramble slowly with a spatula until the eggs are soft and creamy.

  • 6

    Plate the scramble next to the roasted sweet potatoes and season with fresh black pepper.