YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Scrambled Eggs
Whisked eggs and cottage cheese are gently scrambled with ghee and fresh spinach for a velvety, protein-packed breakfast that melts in your mouth.
INGREDIENTS
4 large eggs
0.75 cup low-fat cottage cheese
1 tsp ghee
1 cup fresh baby spinach
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk the eggs until well combined and slightly frothy.
Fold in the cottage cheese, sea salt, and black pepper until the mixture is uniform.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Pour the egg mixture into the skillet and let it sit for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds.
Continue cooking slowly until the eggs are mostly set but still look slightly moist, then remove from heat.
Garnish with fresh chopped chives and serve immediately.