YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese and Spinach Egg Scramble
Soft-scrambled eggs folded with creamy cottage cheese and fresh spinach, served over toasted whole grain bread for a satisfyingly velvety texture.
INGREDIENTS
3 large eggs
0.75 cup low-fat cottage cheese
1 tsp ghee
1 cup fresh baby spinach
1 slice whole grain bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk the eggs with sea salt and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté until just wilted, about 1 minute.
Pour the whisked eggs into the skillet and let them sit for 30 seconds until the edges begin to set.
Gently fold in the cottage cheese, using a spatula to push the eggs toward the center to create soft curds.
Continue cooking for 2-3 minutes until the eggs are cooked through but still moist and creamy.
While the eggs cook, toast the whole grain bread until golden brown.
Top the toast with the egg scramble and garnish with freshly chopped chives.