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

Gently scrambled eggs with creamy cottage cheese and spinach, served with sweet potato cubes roasted to a perfectly caramelized finish.

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NUTRITION

386kcal
Protein
27.8g
Fat
16.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

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

120g Sweet Potato, cubed

1 cup Baby Spinach

1 tsp Avocado Oil

1/4 tsp Sea Salt

1/8 tsp Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on the prepared tray.

  • 3

    Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges are golden brown.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.

  • 6

    Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook the eggs slowly, stirring gently with a spatula until they are set but still soft and creamy.

  • 8

    Season the scramble with the remaining salt and pepper and serve immediately alongside the roasted sweet potatoes.

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

Gently scrambled eggs with creamy cottage cheese and spinach, served with sweet potato cubes roasted to a perfectly caramelized finish.

NUTRITION

386kcal
Protein
27.8g
Fat
16.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

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

120g Sweet Potato, cubed

1 cup Baby Spinach

1 tsp Avocado Oil

1/4 tsp Sea Salt

1/8 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on the prepared tray.

  • 3

    Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges are golden brown.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.

  • 6

    Lower the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook the eggs slowly, stirring gently with a spatula until they are set but still soft and creamy.

  • 8

    Season the scramble with the remaining salt and pepper and serve immediately alongside the roasted sweet potatoes.