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 with cottage cheese and wilted spinach, paired with oven-roasted sweet potato cubes for a satisfyingly toasted finish.

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NUTRITION

478kcal
Protein
28.1g
Fat
21.8g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup 2% Cottage Cheese

175 grams Sweet Potato

1 cup Baby Spinach

1 teaspoon Avocado Oil

1 teaspoon Ghee

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with avocado oil and a pinch of sea salt.

  • 3

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

  • 4

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

  • 5

    Melt the ghee in a non-stick skillet over medium-low heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg mixture into the skillet and cook slowly, stirring gently with a spatula until the eggs are set and creamy.

  • 7

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

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 with cottage cheese and wilted spinach, paired with oven-roasted sweet potato cubes for a satisfyingly toasted finish.

NUTRITION

478kcal
Protein
28.1g
Fat
21.8g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup 2% Cottage Cheese

175 grams Sweet Potato

1 cup Baby Spinach

1 teaspoon Avocado Oil

1 teaspoon Ghee

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with avocado oil and a pinch of sea salt.

  • 3

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

  • 4

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

  • 5

    Melt the ghee in a non-stick skillet over medium-low heat and add the spinach, sautéing until just wilted.

  • 6

    Pour the egg mixture into the skillet and cook slowly, stirring gently with a spatula until the eggs are set and creamy.

  • 7

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