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 cubes of golden caramelized sweet potato.

Try 7 days free, then $12.99 / mo.

NUTRITION

386kcal
Protein
22.3g
Fat
19.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato, cubed

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

30g Avocado, sliced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt, then spread on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized on the edges.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 6

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

  • 7

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

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.

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 cubes of golden caramelized sweet potato.

NUTRITION

386kcal
Protein
22.3g
Fat
19.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

120g Sweet Potato, cubed

2 Large Eggs

1/4 cup 2% Cottage Cheese

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

30g Avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt, then spread on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized on the edges.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.

  • 6

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

  • 7

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

  • 8

    Plate the scramble alongside the roasted sweet potatoes and top with fresh avocado slices.