YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Sautéed Spinach and Roasted Sweet Potato
Whisked egg whites and cottage cheese scrambled until fluffy, served with tender sautéed spinach and caramelized roasted sweet potato cubes.
INGREDIENTS
125g Liquid Egg Whites
56g 2% Cottage Cheese
250g Sweet Potato, cubed
60g Fresh Spinach
1.5 tablespoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with one tablespoon of olive oil and a pinch of sea salt on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then set the spinach aside on a plate.
Pour the egg white and cottage cheese mixture into the same skillet.
Cook the eggs, stirring gently with a spatula, until they are set and fluffy.
Serve the scramble immediately alongside the sautéed spinach and roasted sweet potatoes.