YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg White Scramble with Spinach and Roasted Sweet Potato
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfying crunch.
INGREDIENTS
150g Liquid Egg Whites
120g 2% Low-Fat Cottage Cheese
160g Sweet Potato, cubed
50g Fresh Baby Spinach
2 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg white and cottage cheese mixture into the skillet with the spinach.
Cook slowly, stirring occasionally with a spatula, until the eggs are set and reach a fluffy consistency.
Plate the scramble alongside the roasted sweet potatoes and season with cracked black pepper.