YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Roasted Sweet Potatoes
Pan-scrambled egg whites and fresh spinach folded with creamy cottage cheese, served alongside cubed sweet potatoes roasted until caramelized.
INGREDIENTS
200g Sweet Potato, cubed
0.5 cup Liquid Egg Whites
75g 2% Cottage Cheese
1 cup Fresh Spinach
1 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are caramelized.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted.
Pour the egg whites into the skillet with the spinach, stirring gently with a spatula as they begin to set.
When the egg whites are nearly cooked through, fold in the cottage cheese and cook for another 30-60 seconds until warm and creamy.
Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.