YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato
Soft-scrambled eggs folded with creamy cottage cheese and wilted spinach, paired with cubes of golden, caramelized roasted sweet potato.
INGREDIENTS
2 Large Eggs
1/2 cup Low-Fat Cottage Cheese
125g Sweet Potato, cubed
1 cup Fresh Spinach
1.5 teaspoons Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the tray.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and the edges are golden brown.
In a medium bowl, whisk the eggs and cottage cheese together until the mixture is well combined.
Heat the remaining oil in a non-stick skillet over medium-low heat and add the spinach, sautéing for about one minute until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Use a silicone spatula to gently move the eggs across the pan until they are softly set and creamy.
Plate the scramble immediately alongside the roasted sweet potato cubes for a balanced, protein-packed start to your day.