YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Scramble with Zesty Greens
Sautéed greens tossed with lemon juice and folded into a fluffy egg and cottage cheese scramble for a bright, protein-rich meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tsp ghee
2 cup baby spinach
1 clove garlic
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
In a medium mixing bowl, whisk together the large eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Heat the ghee in a large non-stick skillet over medium heat, then add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted, then season with a small pinch of the sea salt.
Pour the egg mixture into the skillet with the greens, allowing the edges to set for a few seconds before gently folding with a silicone spatula.
When the eggs are nearly set but still moist, stir in the cottage cheese, lemon juice, remaining sea salt, black pepper, and red pepper flakes.
Continue to cook for another 30-60 seconds, folding gently until the cottage cheese is warmed through and the eggs are fully cooked but remain creamy.