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 roasted sweet potato.

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NUTRITION

465kcal
Protein
32.4g
Fat
20.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

150g 2% Cottage Cheese

150g Sweet Potato, diced

1 cup Fresh Spinach

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small, uniform cubes.

  • 3

    Toss the sweet potato cubes with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 4

    Roast for 20-25 minutes, flipping halfway through, until the edges are golden and caramelized.

  • 5

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

  • 6

    Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium heat.

  • 7

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

  • 8

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

  • 9

    Cook the eggs, stirring frequently with a spatula, until they are set but still moist and fluffy.

  • 10

    Serve the hot egg scramble immediately alongside the roasted sweet potato cubes.

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 roasted sweet potato.

NUTRITION

465kcal
Protein
32.4g
Fat
20.3g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

150g 2% Cottage Cheese

150g Sweet Potato, diced

1 cup Fresh Spinach

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into small, uniform cubes.

  • 3

    Toss the sweet potato cubes with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 4

    Roast for 20-25 minutes, flipping halfway through, until the edges are golden and caramelized.

  • 5

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

  • 6

    Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium heat.

  • 7

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

  • 8

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

  • 9

    Cook the eggs, stirring frequently with a spatula, until they are set but still moist and fluffy.

  • 10

    Serve the hot egg scramble immediately alongside the roasted sweet potato cubes.