YOUR SOLIN GENERATED RECIPE
Herby Scrambled Eggs with Cottage Cheese
Whisked eggs and cottage cheese scrambled into a fluffy, protein-packed breakfast infused with the bright, aromatic notes of fresh dill and chives.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.75 cup low-fat cottage cheese
1 tsp ghee
1 tbsp fresh chives
1 tbsp fresh dill
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs and liquid egg whites until well combined and slightly frothy.
Gently fold the low-fat cottage cheese into the egg mixture until just incorporated.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface.
Pour the egg and cheese mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist.
Remove the skillet from the heat and stir in the fresh chives, fresh dill, sea salt, and black pepper.
Serve immediately while the eggs are warm and the herbs are fragrant.