YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Roasted Sweet Potato
Fluffy egg whites scrambled with fresh baby spinach and creamy cottage cheese, served alongside golden roasted sweet potato cubes.
INGREDIENTS
200g Sweet Potato, cubed
100g Liquid Egg Whites
60g 2% Cottage Cheese
2 cups Fresh Baby Spinach
1 tbsp Avocado Oil
Garlic powder, sea salt, and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until the edges are golden.
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for 1-2 minutes until just wilted.
Whisk the egg whites with garlic powder and black pepper, then pour them into the skillet with the spinach.
As the egg whites begin to set, gently fold in the cottage cheese to create a creamy texture.
Continue to scramble until the eggs are fully cooked but still moist.
Serve the scramble immediately alongside the warm roasted sweet potatoes.