YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Roasted Sweet Potatoes
Pan-scrambled egg whites with spinach and cottage cheese, served with oven-roasted sweet potato cubes for a satisfyingly caramelized finish.
INGREDIENTS
0.75 cup Egg Whites
0.25 cup 2% Cottage Cheese
1.5 cups Diced Sweet Potato
2 cups Fresh Spinach
1 tablespoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the sweet potato into half-inch cubes and toss them with half of the avocado oil, sea salt, and black pepper.
Spread the potatoes in a single layer on the baking sheet and roast until tender and edges are browned.
While potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until it is just wilted.
Whisk the egg whites in a small bowl then pour them into the skillet over the spinach.
As the whites begin to set, dollop the cottage cheese into the pan and gently fold it into the scramble.
Continue to cook until the eggs are firm but still moist, then serve immediately alongside the roasted potatoes.