YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Roasted Sweet Potato
Fluffy egg whites scrambled with creamy cottage cheese and fresh spinach, served alongside cubes of tender, caramelized roasted sweet potato.
INGREDIENTS
180g Egg Whites
100g Low-Fat Cottage Cheese
160g Sweet Potato, cubed
50g Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
While the potatoes roast, whisk together the egg whites and cottage cheese in a bowl until thoroughly combined.
Heat the remaining 1/2 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.
Pour the egg white and cottage cheese mixture into the skillet with the spinach.
Cook slowly, stirring occasionally with a silicone spatula, until the eggs are set and fluffy.
Serve the scramble immediately alongside the roasted sweet potato cubes.