Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside cubes of tender, caramelized sweet potato.

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NUTRITION

342kcal
Protein
26.6g
Fat
16.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1/2 cup Diced Sweet Potato

1 cup Fresh Spinach

1 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the avocado oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for about 20 minutes until they are tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-low heat.

  • 6

    Add the spinach to the skillet and sauté for one minute until it just begins to wilt.

  • 7

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

  • 8

    Cook slowly, using a spatula to gently fold the eggs until they are set but still moist and creamy.

  • 9

    Plate the scramble immediately alongside the warm roasted sweet potatoes.

Cottage Cheese Egg 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 Egg Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside cubes of tender, caramelized sweet potato.

NUTRITION

342kcal
Protein
26.6g
Fat
16.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup 2% Cottage Cheese

1/2 cup Diced Sweet Potato

1 cup Fresh Spinach

1 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the avocado oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for about 20 minutes until they are tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-low heat.

  • 6

    Add the spinach to the skillet and sauté for one minute until it just begins to wilt.

  • 7

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

  • 8

    Cook slowly, using a spatula to gently fold the eggs until they are set but still moist and creamy.

  • 9

    Plate the scramble immediately alongside the warm roasted sweet potatoes.