YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Roasted Sweet Potato
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside golden, oven-roasted sweet potato cubes for a satisfyingly caramelized finish.
INGREDIENTS
0.75 cup Liquid Egg Whites
0.25 cup Low-Fat Cottage Cheese
180 grams Sweet Potato, cubed
2 teaspoons Avocado Oil
1 cup Baby Spinach
PREPARATION
Preheat your oven to 400°F 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 potatoes in a single layer and roast for 20-25 minutes until tender and browned.
In a small bowl, whisk together the liquid 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 baby 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.
Gently stir the eggs with a spatula, cooking until the scramble is set but still moist.
Plate the scramble alongside the roasted sweet potatoes and season with black pepper to taste.