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 baby spinach, served alongside golden roasted sweet potatoes for a satisfying, caramelized finish.

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NUTRITION

436kcal
Protein
34.6g
Fat
18.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3/4 cup 2% Low Fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh Baby 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 cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender and browned.

  • 3

    In a medium bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly frothy.

  • 4

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

  • 5

    Add the baby spinach to the skillet and sauté for 1 minute until just wilted.

  • 6

    Pour the egg and cottage cheese mixture over the spinach.

  • 7

    Cook slowly, using a spatula to gently push the curds from the edges toward the center until the eggs are set but still look moist and creamy.

  • 8

    Plate the scramble immediately next to the roasted sweet potatoes and enjoy while hot.

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 baby spinach, served alongside golden roasted sweet potatoes for a satisfying, caramelized finish.

NUTRITION

436kcal
Protein
34.6g
Fat
18.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3/4 cup 2% Low Fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh Baby 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 cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender and browned.

  • 3

    In a medium bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly frothy.

  • 4

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

  • 5

    Add the baby spinach to the skillet and sauté for 1 minute until just wilted.

  • 6

    Pour the egg and cottage cheese mixture over the spinach.

  • 7

    Cook slowly, using a spatula to gently push the curds from the edges toward the center until the eggs are set but still look moist and creamy.

  • 8

    Plate the scramble immediately next to the roasted sweet potatoes and enjoy while hot.