YOUR SOLIN GENERATED RECIPE
Egg White and Cottage Cheese Scramble with Spinach and Roasted Sweet Potatoes
Fluffy egg whites scrambled with creamy cottage cheese and wilted spinach, paired with golden roasted sweet potato cubes for a satisfyingly caramelized finish.
INGREDIENTS
1/2 cup liquid egg whites
1/2 cup 2% cottage cheese
200g sweet potato, cubed
1 tablespoon avocado oil
2 cups fresh spinach
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 until they are tender and the edges are golden brown.
In a medium bowl, whisk together the liquid egg whites and cottage cheese until the mixture is well combined.
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 egg white and cottage cheese mixture into the skillet with the spinach.
Cook, stirring gently with a spatula, until the eggs are set and reach a fluffy consistency.
Plate the scramble alongside the roasted sweet potatoes and finish with a crack of fresh black pepper.