YOUR SOLIN GENERATED RECIPE
Fluffy Egg Scramble with Sautéed Greens and Crispy Sweet Potato Hash
Enjoy a comforting plate of fluffy egg scramble enriched with a little low-fat cottage cheese for extra creaminess. Sautéed baby spinach and red onion add vibrant texture and a burst of flavor, perfectly balanced by a crisp sweet potato hash cooked in aromatic olive oil. This dish brings together a medley of wholesome ingredients for a satisfying meal that fits your nutritious lifestyle.
INGREDIENTS
4 large eggs
1/4 cup low-fat cottage cheese
1 cup baby spinach
1/4 cup diced red onion
1/2 medium sweet potato
2 teaspoons extra virgin olive oil
Salt and pepper to taste
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse and dice the red onion.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sweet potato cubes and a pinch of salt, cooking until they start to become tender and slightly crisp, about 8-10 minutes. Stir occasionally to avoid sticking.
In another pan, heat the remaining teaspoon of olive oil over medium heat. Add the diced red onion and sauté until translucent, then add the baby spinach and cook until wilted. Season lightly with salt and pepper.
In a bowl, whisk together the 4 eggs and add the 1/4 cup of low-fat cottage cheese. Season with a dash of salt and pepper. Ensure the mixture is slightly frothy for a fluffy texture.
Pour the egg mixture into a clean, lightly heated non-stick skillet. Allow the eggs to set slightly, then gently scramble using a spatula, stirring continuously until the eggs are softly set and creamy.
Plate a serving of the crispy sweet potato hash alongside the freshly made egg scramble with sautéed greens. Enjoy immediately while warm.