YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Sautéed Spinach
Fluffy eggs whisked with creamy cottage cheese and folded with garlicky sautéed spinach, served alongside toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 Large Eggs
2 tbsp Egg Whites
1/2 cup 2% Cottage Cheese
2 cups Baby Spinach
1 tsp Ghee
1 slice Sprouted Grain Bread
1 clove Garlic
PREPARATION
In a small mixing bowl, whisk together the whole eggs, egg whites, and cottage cheese until the mixture is well combined.
Heat a non-stick skillet over medium heat and add half of the ghee.
Add the minced garlic and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is completely wilted.
Remove the sautéed spinach and garlic from the pan and set them aside on a plate.
Wipe the skillet clean, return it to the heat, and add the remaining ghee.
Pour the egg and cottage cheese mixture into the skillet, letting it sit for a few seconds to set slightly.
Using a silicone spatula, gently push the eggs from the edges to the center to create soft, creamy curds.
When the eggs are nearly set but still moist, fold the sautéed spinach back into the mixture.
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.