YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes
Fluffy eggs whisked with creamy cottage cheese and spinach, served with cubed sweet potatoes roasted until they develop a sweet, caramelized edge.
INGREDIENTS
2 Large Eggs
1/4 cup Low-fat Cottage Cheese
1.5 cups Fresh Spinach
120g Sweet Potato, cubed
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are tender and browned.
In a medium bowl, whisk together the eggs and cottage cheese until the mixture is well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for about 1 minute until it just begins to wilt.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook the eggs while stirring gently with a spatula until they are set but still look moist and creamy.
Serve the scramble immediately alongside the warm roasted sweet potatoes.