Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Soft scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes with a hint of smoky paprika.

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NUTRITION

356kcal
Protein
22.9g
Fat
15.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

120g Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive 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 half the olive oil and a pinch of salt and smoky paprika.

  • 3

    Roast the potatoes for 20 minutes until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach, stirring gently with a spatula.

  • 7

    Cook until the eggs are just set and creamy, being careful not to overcook them.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes

Soft scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes with a hint of smoky paprika.

NUTRITION

356kcal
Protein
22.9g
Fat
15.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

120g Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the olive oil and a pinch of salt and smoky paprika.

  • 3

    Roast the potatoes for 20 minutes until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, whisk the eggs and cottage cheese together in a small bowl until well combined.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.

  • 6

    Pour the egg mixture into the skillet with the spinach, stirring gently with a spatula.

  • 7

    Cook until the eggs are just set and creamy, being careful not to overcook them.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.