YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potatoes
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside cubes of roasted sweet potato with tender caramelized edges.
INGREDIENTS
2 large Eggs
0.57 cup 2% Cottage Cheese
150g Sweet Potato, cubed
1 cup Fresh Spinach
2 tsp Extra Virgin Olive Oil
0.5 tsp Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil, smoked paprika, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes until tender and the edges are golden.
While the potatoes roast, whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently stir the eggs with a spatula, cooking until they are soft and set but still moist.
Plate the creamy scramble immediately alongside the roasted sweet potatoes for a balanced, protein-packed start to your day.