YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Sautéed Spinach
Fluffy eggs whisked with creamy cottage cheese and folded with tender sautéed spinach, served alongside warm toasted sprouted grain bread.
INGREDIENTS
3 Large Eggs
1/2 cup 2% Cottage Cheese
1 cup Fresh Baby Spinach
1 tsp Ghee
1 slice Sprouted Grain Bread
PREPARATION
In a small mixing bowl, whisk together the eggs and cottage cheese until the mixture is well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium heat until melted and shimmering.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Reduce the heat to medium-low and use a silicone spatula to gently push the eggs from the edges toward the center.
Continue cooking and stirring gently until the eggs are set into soft, creamy curds.
While the eggs finish, toast the sprouted grain bread until golden and crisp.
Remove the skillet from the heat and season the eggs with a pinch of sea salt and cracked black pepper if desired.
Plate the scrambled eggs immediately alongside the toasted bread for a high-protein, balanced start to your day.