YOUR SOLIN GENERATED RECIPE
Sweet Potato and Spinach Egg Scramble
Sautéed sweet potato cubes and fresh baby spinach folded into fluffy eggs and creamy cottage cheese for a protein-packed, vibrant start to your morning.
INGREDIENTS
0.5 medium sweet potato
1 tsp olive oil
3 large eggs
1 cup low-fat cottage cheese
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Peel the sweet potato and dice it into small 1/2-inch cubes to ensure even and quick cooking.
Heat the olive oil in a non-stick skillet over medium heat and sauté the sweet potato cubes until they are tender and slightly caramelized, approximately 8 to 10 minutes.
While the potatoes cook, whisk together the eggs, cottage cheese, sea salt, and black pepper in a medium bowl until the mixture is well combined.
Add the baby spinach to the skillet with the sweet potatoes and stir for 1 minute until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet over the vegetables.
Gently scramble the mixture with a silicone spatula, moving the eggs from the edges toward the center until they are set but still creamy.
Remove from the heat immediately and serve while warm.