YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Omelette with Roasted Sweet Potato
Light egg whites folded with fresh spinach and creamy cottage cheese, served alongside tender, golden-brown roasted sweet potato cubes.
INGREDIENTS
0.5 cup Egg Whites
3 tablespoons Low-fat Cottage Cheese
1 cup diced Sweet Potato
1 cup Fresh Spinach
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into half-inch cubes, then toss them with one teaspoon of olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden-brown and tender.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Heat the remaining teaspoon of olive 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 over the spinach, allowing it to spread evenly.
Cook for 3-4 minutes until the edges are set, then carefully fold the omelette in half.
Slide the omelette onto a plate and serve immediately alongside the roasted sweet potatoes.