Name: Cottage Cheese and Egg Scramble with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 1/2 cup Egg Whites; 1/3 cup Low-fat Cottage Cheese (2%); 180 grams Sweet Potato, cubed; 1.5 teaspoons Avocado Oil; 1 cup Fresh Spinach

Nutrition

Per serving

420 calories

Protein: 32g; 30% of calories
Carbs: 42g; 40% of calories
Fat: 14g; 30% 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 one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
While the potatoes roast, whisk together the whole egg, egg whites, and cottage cheese in a medium bowl until well combined.
Heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1 minute until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook the eggs, stirring gently with a spatula, until they are set but still creamy and moist.
Serve the scramble immediately alongside the warm roasted sweet potatoes.

Nutrition

Ingredients

Instructions

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