YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Turkey Sausage
A protein-packed, satisfying breakfast that blends the creamy tang of low-fat cottage cheese with fluffy scrambled eggs, savory turkey sausage, and a crisp slice of whole grain toast finished with a hint of olive oil and butter. A few plump blueberries add a touch of natural sweetness, making this dish a well-rounded start to your day.
INGREDIENTS
2 large Eggs (approx. 100g total)
1/3 cup Low-Fat Cottage Cheese (approx. 70g)
2 Turkey Sausage Links (approx. 100g total)
1 slice Whole Grain Toast (28g)
1 tsp Olive Oil (4.5g)
1 tsp Butter (5g)
1/4 cup Blueberries (37g)
PREPARATION
Crack the eggs into a bowl and whisk until smooth.
Stir in the low-fat cottage cheese to combine.
Heat a non-stick skillet over medium heat and add the olive oil along with the butter.
Pour the egg and cottage cheese mixture into the skillet and let it set for a few seconds before stirring gently.
Chop the turkey sausage links into bite-size pieces and add them to the skillet, continuing to gently scramble until the eggs are softly set.
Toast the whole grain bread slice until golden, then serve it alongside the scrambled eggs.
Top the plate with fresh blueberries for an added burst of flavor and natural sweetness, then serve immediately.