Cheesy Spinach Egg Scramble with Sweet Potato Chips


Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 7 mins
Cooking time: 25 mins
Post workout meal
Family friendly

Allergy Information:

Use gluten-free if required*


3 whole egg

360 g low fat cottage cheese

1 handful spinach

1 spring onions

1 tsp olive oil

1 wholewheat pitta bread*

1 green chilli

1 sprinkle fresh coriander

2 medium sweet potatoes

2 tsp olive oil

1 tsp paprika


For sweet potato chips:
1. Pre-heat the oven to 180°C (fan 160°C/gas mark 4).
2. Peel and cut potato into thin and long strips.
3. In a large bowl toss them roughly in olive oil with paprika.
4. Lay the chips on a roasting dish and cook for 20 – 25 mins tossing every 5 minutes.

For Omelette: (Start making this halfway through the chips being cooked)
1. Prepare the spinach to defrost if using frozen spinach and chop into small pieces.
2. Mix together the eggs, cottage cheese.
3. Then add chopped onion, spinach and green chili. Mix together using a fork.
4. Toast pitta bread or warm in an oven.
5. Spray pan with low calorie cooking oil and add the egg mixture, keep stirring until egg is cooked.
6. Place mixture into pitta bread and sprinkle coriander on top.

Serve and Enjoy.