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 for a satisfyingly toasted finish.

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NUTRITION

594kcal
Protein
25.6g
Fat
32.4g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

225g Sweet Potato, cubed

1.5 tbsp Avocado Oil

2 Large Eggs

70g 2% Cottage Cheese

2 cups Fresh Spinach

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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 tablespoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and golden.

  • 4

    While the potatoes roast, whisk the eggs in a small bowl until well combined.

  • 5

    Heat the remaining half tablespoon of oil in a non-stick skillet over medium heat.

  • 6

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

  • 7

    Pour the whisked eggs into the skillet with the spinach, stirring gently with a spatula.

  • 8

    When the eggs are nearly set, fold in the cottage cheese and cook for thirty seconds until creamy and warm.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and season with fresh black pepper.

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 for a satisfyingly toasted finish.

NUTRITION

594kcal
Protein
25.6g
Fat
32.4g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

225g Sweet Potato, cubed

1.5 tbsp Avocado Oil

2 Large Eggs

70g 2% Cottage Cheese

2 cups Fresh Spinach

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one tablespoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 to 25 minutes until tender and golden.

  • 4

    While the potatoes roast, whisk the eggs in a small bowl until well combined.

  • 5

    Heat the remaining half tablespoon of oil in a non-stick skillet over medium heat.

  • 6

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

  • 7

    Pour the whisked eggs into the skillet with the spinach, stirring gently with a spatula.

  • 8

    When the eggs are nearly set, fold in the cottage cheese and cook for thirty seconds until creamy and warm.

  • 9

    Plate the scramble alongside the roasted sweet potatoes and season with fresh black pepper.