YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Roasted Sweet Potatoes
A satisfying breakfast featuring a light, fluffy scramble of egg whites mixed with creamy low-fat cottage cheese, bright red bell peppers, and fresh spinach, served alongside perfectly roasted sweet potatoes and creamy avocado slices for a harmonious balance of flavors and textures.
INGREDIENTS
1 cup Egg Whites
0.67 cup Low-Fat Cottage Cheese
1 medium Sweet Potato
1 tbsp Olive Oil
0.5 medium Avocado
0.5 cup diced Red Bell Pepper
1 cup Spinach
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into cubes, toss with 1 tablespoon olive oil and a pinch of salt and pepper, and spread evenly on a baking sheet.
Roast the sweet potato cubes in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
While the sweet potatoes roast, heat a non-stick skillet over medium heat.
Add the diced red bell pepper and spinach to the skillet, and sauté for 2-3 minutes until slightly softened.
Pour in the egg whites and add the low-fat cottage cheese into the skillet, stirring gently to combine and create a fluffy scramble. Season with salt and pepper to taste.
Cook the scramble for another 4-5 minutes until the egg whites are set, stirring occasionally.
Plate the warm scramble with a side of roasted sweet potatoes and top with avocado slices.
Serve immediately and enjoy your nutritious breakfast!