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

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

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NUTRITION

422kcal
Protein
34g
Fat
16.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

125g Sweet Potato, cubed

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

Pinch of Smoked Paprika

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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 of the olive oil and a pinch of smoked paprika and salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and golden.

  • 4

    In a medium bowl, whisk together the eggs, egg whites, and cottage cheese until well combined.

  • 5

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

  • 6

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook the eggs, stirring occasionally with a spatula, until they are set and fluffy.

  • 8

    Serve the scramble immediately alongside the 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

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

NUTRITION

422kcal
Protein
34g
Fat
16.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese

125g Sweet Potato, cubed

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

Pinch of Smoked Paprika

PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and golden.

  • 4

    In a medium bowl, whisk together the eggs, egg whites, and cottage cheese until well combined.

  • 5

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

  • 6

    Pour the egg and cottage cheese mixture into the skillet with the spinach.

  • 7

    Cook the eggs, stirring occasionally with a spatula, until they are set and fluffy.

  • 8

    Serve the scramble immediately alongside the roasted sweet potatoes.