YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Roasted Asparagus
Tender asparagus spears roasted until charred and served alongside velvety scrambled eggs folded with protein-rich cottage cheese for a luxuriously soft texture.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 cup asparagus
1 tsp extra virgin olive oil
1 tsp ghee
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat oven to 400°F and line a small baking sheet with parchment paper.
Toss the trimmed asparagus with the olive oil and half of the sea salt and black pepper, then roast for 10-12 minutes until tender and slightly charred.
In a medium bowl, whisk together the whole eggs, egg whites, cottage cheese, and the remaining salt and pepper until well combined.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the pan.
Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a silicone spatula to create large, soft curds.
Continue cooking slowly until the eggs are just set but still look moist and creamy.
Plate the eggs alongside the roasted asparagus, then garnish with the parmesan cheese and freshly chopped chives.