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

Pan-scrambled eggs with cottage cheese and spinach, served with oven-roasted sweet potato cubes for a satisfyingly savory crunch.

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NUTRITION

408kcal
Protein
26.9g
Fat
21.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

100 grams Sweet Potato

1 cup Baby Spinach

2 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes then toss with one teaspoon of avocado oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20 to 25 minutes until tender and lightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Pour the egg and cottage cheese mixture over the spinach.

  • 8

    Cook the eggs while stirring gently with a spatula until the curds are set but still creamy.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and serve immediately.

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

Pan-scrambled eggs with cottage cheese and spinach, served with oven-roasted sweet potato cubes for a satisfyingly savory crunch.

NUTRITION

408kcal
Protein
26.9g
Fat
21.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-fat Cottage Cheese

100 grams Sweet Potato

1 cup Baby Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes then toss with one teaspoon of avocado oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20 to 25 minutes until tender and lightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Pour the egg and cottage cheese mixture over the spinach.

  • 8

    Cook the eggs while stirring gently with a spatula until the curds are set but still creamy.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and serve immediately.