YOUR SOLIN GENERATED RECIPE
Cheesy Scrambled Eggs with Cottage Cheese
Soft eggs whisked with protein-rich cottage cheese and folded with sharp cheddar for a velvety texture, served over a bed of wilted baby spinach.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 oz sharp cheddar cheese
1 tsp grass-fed butter
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until well combined.
Heat a non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then remove the spinach and set aside on a serving plate.
Pour the egg mixture into the same skillet, keeping the heat low to ensure a creamy, custard-like consistency.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
When the eggs are halfway set, sprinkle the shredded sharp cheddar cheese over the top and continue folding gently.
Once the eggs are cooked through but still moist, remove from heat and pile them onto the bed of wilted spinach.
Garnish with freshly chopped chives and serve immediately.