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 cottage cheese and spinach, served with cubes of roasted sweet potato that are perfectly caramelized.

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NUTRITION

385kcal
Protein
27.2g
Fat
16.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh 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 avocado oil and a pinch of sea salt, then spread them in a single layer.

  • 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 bowl until the mixture is well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the spinach, sautéing for about 1 minute until just wilted.

  • 6

    Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Stir gently and continuously with a spatula until the eggs are set into soft, creamy curds.

  • 8

    Serve the egg scramble immediately alongside the warm roasted sweet potatoes.

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 cottage cheese and spinach, served with cubes of roasted sweet potato that are perfectly caramelized.

NUTRITION

385kcal
Protein
27.2g
Fat
16.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

120g Sweet Potato, cubed

1 cup Fresh 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 avocado oil and a pinch of sea salt, then spread them in a single layer.

  • 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 bowl until the mixture is well combined.

  • 5

    Heat a non-stick skillet over medium heat and add the spinach, sautéing for about 1 minute until just wilted.

  • 6

    Lower the heat slightly and pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Stir gently and continuously with a spatula until the eggs are set into soft, creamy curds.

  • 8

    Serve the egg scramble immediately alongside the warm roasted sweet potatoes.