YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Roasted Sweet Potatoes
Fluffy egg whites scrambled with fresh spinach and creamy cottage cheese, served alongside cubes of crisp roasted sweet potato.
INGREDIENTS
210g Liquid Egg Whites
56g Low Fat Cottage Cheese
175g Sweet Potato, cubed
60g Fresh Spinach
7g Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites into the skillet with the spinach, stirring gently with a spatula to scramble.
When the egg whites are nearly set, fold in the cottage cheese and cook for an additional 30 seconds until warmed through.
Plate the egg white scramble immediately alongside the roasted sweet potatoes and season with cracked black pepper.