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 cubes of roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

485kcal
Protein
24.6g
Fat
25.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Lowfat Cottage Cheese

175g Sweet Potato

1 tablespoon Avocado Oil

1 cup Fresh Baby Spinach

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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 half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 minutes until they are tender and the edges are golden.

  • 4

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

  • 5

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

  • 6

    Lower the heat slightly and pour in the egg mixture, stirring slowly with a spatula until the eggs are softly set.

  • 7

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

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 cubes of roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

485kcal
Protein
24.6g
Fat
25.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup 2% Lowfat Cottage Cheese

175g Sweet Potato

1 tablespoon Avocado Oil

1 cup Fresh Baby Spinach

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 half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20 minutes until they are tender and the edges are golden.

  • 4

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

  • 5

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

  • 6

    Lower the heat slightly and pour in the egg mixture, stirring slowly with a spatula until the eggs are softly set.

  • 7

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