YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Roasted Sweet Potato
Wake up to a savory breakfast featuring a fluffy egg white and spinach scramble paired with a light dollop of cottage cheese, complemented by tender roasted sweet potato cubes. This dish combines the bright, fresh flavors of spinach with the creamy tang of cottage cheese and the comforting sweetness of roasted sweet potato, all brought together with a hint of olive and avocado oils for a satisfying, energizing start to your day.
INGREDIENTS
6 egg whites (approx. 198g)
1 cup fresh spinach (30g)
1/3 cup low-fat cottage cheese (80g)
1/2 medium sweet potato (100g)
2 tsp olive oil
1/2 tbsp avocado oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cube the sweet potato (if using a whole half medium, cut into bite-sized pieces) and toss with half the olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly browned.
While the sweet potato is roasting, heat a non-stick skillet over medium heat and add the remaining olive oil.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until it begins to wilt.
Pour in the egg whites and cook gently, stirring occasionally. Season with salt and pepper.
Once the egg whites are softly scrambled and fully set, remove from heat and stir in the low-fat cottage cheese.
Plate the egg white scramble alongside the roasted sweet potato pieces. Drizzle the roasted sweet potato with avocado oil for an extra layer of flavor if desired.
Serve warm and enjoy your nutrient-packed breakfast.