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

Pan-scrambled eggs and creamy cottage cheese folded with fresh spinach, served with cubes of tender roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

436kcal
Protein
27.4g
Fat
20.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 tablespoons Egg Whites

1/3 cup Low-fat Cottage Cheese

1.5 cups cubed Sweet Potato

1 cup Fresh 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

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.

  • 6

    Lower the heat to medium-low and pour the egg mixture into the skillet, stirring gently with a spatula as the eggs begin to set.

  • 7

    Gently fold in the cottage cheese when the eggs are mostly cooked but still slightly wet, and continue to cook for one minute until the mixture is creamy and hot.

  • 8

    Serve the egg scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.

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

Pan-scrambled eggs and creamy cottage cheese folded with fresh spinach, served with cubes of tender roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

436kcal
Protein
27.4g
Fat
20.4g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 tablespoons Egg Whites

1/3 cup Low-fat Cottage Cheese

1.5 cups cubed Sweet Potato

1 cup Fresh Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.

  • 6

    Lower the heat to medium-low and pour the egg mixture into the skillet, stirring gently with a spatula as the eggs begin to set.

  • 7

    Gently fold in the cottage cheese when the eggs are mostly cooked but still slightly wet, and continue to cook for one minute until the mixture is creamy and hot.

  • 8

    Serve the egg scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.