YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Egg Scramble with Spinach
Fluffy eggs whisked with creamy cottage cheese and sautéed spinach, served on toasted whole grain bread for a satisfying and velvety breakfast.
INGREDIENTS
3 large eggs
0.75 cup cottage cheese
2 cup fresh spinach
1 tsp ghee
1 slice whole grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Whisk the eggs, sea salt, black pepper, and garlic powder in a bowl until the mixture is light and airy.
Fold the cottage cheese into the egg mixture until just combined, leaving some small curds visible.
Melt the ghee in a non-stick skillet over medium-low heat until it coats the pan.
Add the spinach to the skillet and cook for 1-2 minutes until it is just wilted and bright green.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Use a spatula to gently pull the eggs from the edges to the center, creating soft, creamy folds.
Remove the skillet from the heat when the eggs are mostly set but still look slightly moist.
Serve the scramble immediately over the toasted whole grain bread.