YOUR SOLIN GENERATED RECIPE
Egg and Cottage Cheese Scramble with Sautéed Spinach
Fluffy scrambled eggs folded with creamy cottage cheese and sautéed spinach, served alongside a handful of fresh, sweet blueberries.
INGREDIENTS
2 Large Eggs
0.5 cup Egg Whites
0.5 cup Low-fat Cottage Cheese
1 cup Fresh Spinach
1 teaspoon Olive Oil
0.5 teaspoon Ghee
0.5 cup Blueberries
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.
In a medium bowl, whisk together the whole eggs and egg whites until well combined.
Melt the ghee in the same skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, stirring gently with a spatula to create soft curds.
When the eggs are about 75% cooked, fold in the cottage cheese and the sautéed spinach.
Continue to cook for another minute until the eggs are fully set and the cottage cheese is warmed through.
Season with a pinch of sea salt and black pepper, then serve immediately with the fresh blueberries on the side.