Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potatoes

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

444kcal
Protein
21.4g
Fat
24.9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

50g 2% Cottage Cheese

1 cup Baby Spinach

1 tbsp Avocado Oil

Sea Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the 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 lightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Cook, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Cottage Cheese and Spinach Egg Scramble with Roasted Sweet Potatoes

Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potatoes for a satisfying crunch.

NUTRITION

444kcal
Protein
21.4g
Fat
24.9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, cubed

2 Large Eggs

50g 2% Cottage Cheese

1 cup Baby Spinach

1 tbsp Avocado Oil

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the 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 lightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Cook, stirring gently with a spatula, until the eggs are set but still moist and creamy.

  • 8

    Serve the scramble immediately alongside the warm roasted sweet potatoes.