Cottage Cheese Egg Scramble with 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 Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

Pan-scrambled eggs with cottage cheese and spinach served with oven-roasted sweet potatoes and topped with creamy avocado.

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NUTRITION

464kcal
Protein
25.8g
Fat
23.5g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Avocado Oil

40 grams Avocado, sliced

1/2 tablespoon Pumpkin Seeds

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined and slightly frothy.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach and scramble gently with a spatula until the eggs are soft and set.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and garnish with the fresh sliced avocado and pumpkin seeds.

Cottage Cheese Egg Scramble with 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 Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes

Pan-scrambled eggs with cottage cheese and spinach served with oven-roasted sweet potatoes and topped with creamy avocado.

NUTRITION

464kcal
Protein
25.8g
Fat
23.5g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup 2% Cottage Cheese

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Avocado Oil

40 grams Avocado, sliced

1/2 tablespoon Pumpkin Seeds

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined and slightly frothy.

  • 4

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

  • 5

    Pour the egg and cottage cheese mixture into the skillet with the spinach and scramble gently with a spatula until the eggs are soft and set.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and garnish with the fresh sliced avocado and pumpkin seeds.