Name: Cottage Cheese Egg Scramble with Spinach and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/2 cup Liquid Egg Whites; 1/4 cup Low-Fat Cottage Cheese (2%); 1 cup Sweet Potato, cubed; 1 cup Fresh Spinach; 1 tsp Extra Virgin Olive Oil

Nutrition

Per serving

413 calories

Protein: 35g; 34% of calories
Carbs: 32g; 31% of calories
Fat: 16g; 35% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden-brown.
While the potatoes roast, whisk together the whole eggs, egg whites, and cottage cheese in a medium bowl until well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the pan with the spinach.
Cook slowly, using a spatula to gently push the eggs from the edges toward the center, until the curds are soft and set.
Plate the creamy scramble alongside the roasted sweet potatoes and enjoy immediately.

Nutrition

Ingredients

Instructions

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