YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potatoes
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served alongside oven-roasted sweet potatoes for a savory, golden crunch.
INGREDIENTS
150 grams Sweet Potato, cubed
2 large Eggs
0.5 cup Cottage Cheese (2% milkfat)
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 cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they reach a golden crunch.
In a medium bowl, whisk the eggs and cottage cheese together until the mixture is well combined.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach.
Cook slowly, stirring occasionally with a spatula, until the eggs are set but still creamy.
Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.