YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Roasted Sweet Potatoes
Pan-scrambled egg whites with spinach and cottage cheese, served alongside cubed sweet potatoes roasted until perfectly caramelized.
INGREDIENTS
200g Sweet Potato, cubed
160g Egg Whites
55g Low-fat Cottage Cheese
60g Fresh Spinach
10g Avocado Oil
40g Fresh Avocado, sliced
PREPARATION
Preheat your oven to 400°F.
Toss the cubed sweet potatoes with 5g of avocado oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the potatoes for 20-25 minutes until they are tender and the edges are golden-brown.
Heat the remaining 5g of avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté until just wilted.
Whisk the egg whites briefly and pour them into the skillet with the spinach.
Gently scramble the eggs and, just before they are fully set, fold in the cottage cheese.
Continue cooking for 1 minute until the cottage cheese is warm and the scramble is fluffy.
Serve the scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.