YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato
Soft-scrambled eggs whisked with cottage cheese and spinach, served with roasted sweet potato cubes for a hint of caramelized sweetness.
INGREDIENTS
2 Large Eggs
0.5 cup Low Fat Cottage Cheese
150 grams Sweet Potato, diced
1 cup Fresh Spinach
2 teaspoons Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are tender and reach a golden caramelized finish.
In a medium bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly frothy.
Heat the remaining teaspoon of oil in a non-stick skillet over medium heat and sauté the spinach until it is just wilted.
Pour the egg and cottage cheese mixture over the spinach and cook, stirring gently with a spatula, until the eggs are soft and creamy.
Plate the scramble immediately alongside the warm roasted sweet potatoes and enjoy while hot.