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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfying, caramelized finish.

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NUTRITION

433kcal
Protein
25.9g
Fat
20.9g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 teaspoons Avocado Oil

2 Large Eggs

90g 2% Cottage Cheese

1 cup Fresh Spinach

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and edges are browned.

  • 4

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

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 7

    Cook slowly, using a spatula to gently push the eggs across the pan until soft, creamy curds form.

  • 8

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

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

Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfying, caramelized finish.

NUTRITION

433kcal
Protein
25.9g
Fat
20.9g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 teaspoons Avocado Oil

2 Large Eggs

90g 2% Cottage Cheese

1 cup Fresh Spinach

PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and edges are browned.

  • 4

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

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.

  • 6

    Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.

  • 7

    Cook slowly, using a spatula to gently push the eggs across the pan until soft, creamy curds form.

  • 8

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