YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach and Cottage Cheese
Soft-scrambled eggs folded with creamy cottage cheese and wilted baby spinach, served alongside toasted sprouted grain bread for a satisfying, protein-packed crunch.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
1 1/2 cups Fresh Baby Spinach
1 teaspoon Ghee
1 slice Sprouted Grain Bread
PREPARATION
In a small bowl, whisk the eggs together until well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.
Pour the whisked eggs into the skillet with the spinach.
Allow the eggs to set slightly, then add the cottage cheese directly into the center of the pan.
Using a silicone spatula, gently fold the eggs and cottage cheese together, cooking slowly to maintain a creamy texture.
Remove from heat once the eggs are set but still moist, as the cottage cheese will keep them very tender.
Toast the sprouted grain bread until golden and serve immediately alongside the scramble.
Season with a pinch of sea salt and cracked black pepper if desired.