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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfying, caramelized finish.

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NUTRITION

413kcal
Protein
25.5g
Fat
18.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese (2%)

150g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with 1 teaspoon of avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and golden.

  • 3

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

  • 4

    Heat the remaining 1/2 teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

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

  • 6

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Gently stir with a spatula, cooking until the eggs are set but still moist and fluffy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.

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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfying, caramelized finish.

NUTRITION

413kcal
Protein
25.5g
Fat
18.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Low Fat Cottage Cheese (2%)

150g Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with 1 teaspoon of avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and golden.

  • 3

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

  • 4

    Heat the remaining 1/2 teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

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

  • 6

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Gently stir with a spatula, cooking until the eggs are set but still moist and fluffy.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.