YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato
A pan-scrambled mix of egg whites, cottage cheese, and spinach served with roasted sweet potato cubes that are perfectly caramelized.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/4 cup 2% Cottage Cheese
200g Sweet Potato, cubed
2 cups Fresh Spinach
2 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 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 caramelized.
While the potatoes roast, whisk together the egg whites and cottage cheese in a small bowl until well combined.
Heat the remaining teaspoon of 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.
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.