YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chives
Whisked pasture-raised eggs and cottage cheese soft-scrambled in grass-fed ghee for a velvety texture, finished with bright, aromatic chives.
INGREDIENTS
3 large pasture-raised eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tsp grass-fed ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Place a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling the pan to ensure the surface is evenly coated.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue to cook slowly, stirring occasionally and keeping the heat low to maintain a creamy consistency without browning.
Once the eggs are mostly set but still appear slightly moist, remove the pan from the heat; the residual heat will finish the cooking process.
Fold in the freshly minced chives and serve immediately alongside a toasted slice of sprouted grain bread.