YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Roasted Sweet Potato
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served with oven-roasted sweet potato cubes that are perfectly caramelized.
INGREDIENTS
170 grams Liquid Egg Whites
1/4 cup 2% Cottage Cheese
180 grams Sweet Potato, cubed
1 cup Fresh Spinach
1 tablespoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with two teaspoons of avocado oil and a pinch of sea salt.
Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until they are tender and golden brown.
In a small mixing bowl, whisk together the liquid egg whites and cottage cheese until the mixture is 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 one minute until just wilted.
Pour the egg white and cottage cheese mixture into the skillet with the spinach.
Cook the scramble slowly, stirring occasionally with a spatula, until the egg whites are set and fluffy.
Plate the scramble immediately alongside the warm roasted sweet potatoes and enjoy.