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 tender, caramelized roasted sweet potato.

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NUTRITION

424kcal
Protein
29.1g
Fat
17g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

150g Roasted Sweet Potato

2 cups Fresh Spinach

1 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss diced sweet potato with half of the avocado oil and a pinch of salt.

  • 2

    Roast the sweet potato on a parchment-lined tray for 20-25 minutes until tender and slightly browned.

  • 3

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the spinach to the skillet and sauté until just wilted.

  • 6

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

  • 7

    Gently scramble the eggs using a spatula, cooking until they are set but still moist.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper or red pepper flakes if desired.

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 tender, caramelized roasted sweet potato.

NUTRITION

424kcal
Protein
29.1g
Fat
17g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

150g Roasted Sweet Potato

2 cups Fresh Spinach

1 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss diced sweet potato with half of the avocado oil and a pinch of salt.

  • 2

    Roast the sweet potato on a parchment-lined tray for 20-25 minutes until tender and slightly browned.

  • 3

    In a small bowl, whisk together the eggs and cottage cheese until well combined.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the spinach to the skillet and sauté until just wilted.

  • 6

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

  • 7

    Gently scramble the eggs using a spatula, cooking until they are set but still moist.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper or red pepper flakes if desired.