Creamy Cottage Cheese Scramble with Spinach and Roasted Potatoes

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

Creamy Cottage Cheese Scramble with Spinach and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Spinach and Roasted Potatoes

Fluffy eggs scrambled with low-fat cottage cheese and fresh baby spinach, paired with crispy roasted Yukon Gold potatoes for a satisfying, savory start.

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NUTRITION

380kcal
Protein
27.4g
Fat
17.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

100g Yukon Gold Potatoes

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed potatoes with half the olive oil and a pinch of salt.

  • 2

    Roast potatoes on a parchment-lined tray for 20-25 minutes until golden and tender.

  • 3

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

  • 4

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

  • 5

    Pour the egg mixture into the skillet and cook slowly, stirring occasionally, until the eggs are set and creamy.

  • 6

    Serve the scramble alongside the roasted potatoes and season with fresh black pepper.

Creamy Cottage Cheese Scramble with Spinach and Roasted Potatoes

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

Creamy Cottage Cheese Scramble with Spinach and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Scramble with Spinach and Roasted Potatoes

Fluffy eggs scrambled with low-fat cottage cheese and fresh baby spinach, paired with crispy roasted Yukon Gold potatoes for a satisfying, savory start.

NUTRITION

380kcal
Protein
27.4g
Fat
17.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

100g Yukon Gold Potatoes

2 Large Eggs

1/2 cup 2% Cottage Cheese

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F and toss cubed potatoes with half the olive oil and a pinch of salt.

  • 2

    Roast potatoes on a parchment-lined tray for 20-25 minutes until golden and tender.

  • 3

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

  • 4

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

  • 5

    Pour the egg mixture into the skillet and cook slowly, stirring occasionally, until the eggs are set and creamy.

  • 6

    Serve the scramble alongside the roasted potatoes and season with fresh black pepper.