YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato
Fluffy egg whites scrambled with creamy cottage cheese and spinach, served alongside sweet potato cubes roasted until they are perfectly caramelized.
INGREDIENTS
3/4 cup Liquid Egg Whites
1/3 cup 2% Cottage Cheese
180g Sweet Potato, cubed
2 cups Baby Spinach
1.5 tsp Avocado Oil
1 tbsp Nutritional Yeast
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes with avocado oil and a pinch of sea salt, spreading them in a single layer.
Roast the potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are golden brown.
In a small bowl, whisk together the liquid egg whites, cottage cheese, and nutritional yeast until well combined.
Heat a non-stick skillet over medium heat and add the baby spinach, sautéing for 1-2 minutes until just wilted.
Pour the egg white and cottage cheese mixture into the skillet with the spinach.
Cook the eggs, stirring gently with a spatula, until they are set and reach a fluffy, creamy consistency.
Plate the scramble alongside the roasted sweet potatoes and season with freshly cracked black pepper.