YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Sautéed Spinach and Roasted Sweet Potato
Pan-scrambled egg whites and creamy cottage cheese served with garlic-sautéed spinach and oven-roasted sweet potatoes, finished with a sprinkle of toasted red pepper flakes.
INGREDIENTS
250g Sweet Potato, cubed
0.75 cup Egg Whites
0.33 cup 2% Cottage Cheese
2 cups Fresh Spinach
2 tablespoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potato with one tablespoon of olive oil and a pinch of sea salt, then roast for 25-30 minutes until tender and slightly browned.
In a small mixing bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Heat the remaining tablespoon 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 just wilted, then remove the spinach and set it aside.
Pour the egg white and cottage cheese mixture into the same skillet and cook, stirring gently with a spatula, until the eggs are set and fluffy.
Plate the creamy scramble alongside the roasted sweet potatoes and sautéed spinach, seasoning with black pepper or red pepper flakes if desired.