YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Roasted Sweet Potato
A hearty, protein-rich breakfast featuring a fluffy egg white scramble with fresh spinach, tangy cottage cheese, and a side of perfectly roasted sweet potato, accented with the brightness of tomato and savory mushrooms, all finished with a drizzle of olive oil for richness.
INGREDIENTS
5 egg whites (155g total)
1/3 cup low-fat cottage cheese (75g)
1 cup baby spinach (30g)
1 medium roasted sweet potato (114g)
3 teaspoons extra virgin olive oil
1 medium tomato
1/2 cup mushrooms
PREPARATION
Preheat the oven to 400°F for roasting the sweet potato.
Wash the sweet potato, prick it with a fork, and roast it on a baking sheet for about 30-35 minutes until tender.
While the sweet potato roasts, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Saute the mushrooms and chopped tomato in the skillet for 2-3 minutes until softened.
Add the baby spinach and sauté until just wilted.
In a bowl, whisk the egg whites and pour them into the skillet with the vegetables.
Cook gently, stirring frequently until the egg whites are softly scrambled.
Just before finishing, stir in the low-fat cottage cheese to warm through.
Plate the scramble alongside the roasted sweet potato and drizzle the remaining olive oil over the top for extra flavor.