YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
A protein-packed egg white scramble folded with fresh baby spinach and creamy cottage cheese, served alongside roasted sweet potatoes and juicy blistered cherry tomatoes.
INGREDIENTS
3/4 cup Egg Whites
1/3 cup 2% Cottage Cheese
2 cups Baby Spinach
1/2 cup Cherry Tomatoes
1 tablespoon Avocado Oil
100 grams Sweet Potato, cubed
PREPARATION
Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt.
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
Heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister.
Stir in the baby spinach and cook just until wilted, about 1 minute.
Lower the heat slightly and pour in the egg whites, stirring gently with a spatula to scramble.
When the egg whites are nearly set, fold in the cottage cheese and cook for another 30 seconds until the mixture is creamy and warmed through.
Serve the scramble immediately alongside the roasted sweet potatoes.