YOUR SOLIN GENERATED RECIPE
Velvety Cottage Cheese Scrambled Eggs
Creamy scrambled eggs whisked with cottage cheese and Greek yogurt, cooked gently for a velvety, protein-packed breakfast that is exceptionally easy to chew.
INGREDIENTS
3 large eggs
0.75 cup low-fat cottage cheese
0.25 cup non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium mixing bowl, crack the eggs and add the cottage cheese, Greek yogurt, sea salt, and black pepper.
Whisk the mixture vigorously until well combined and slightly aerated.
Place a non-stick skillet over medium-low heat and add the ghee, allowing it to melt and coat the bottom of the pan.
Pour the egg 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 outer edges toward the center to create soft, pillowy curds.
Continue to cook slowly, stirring occasionally, until the eggs are just set but still look moist and creamy.
Remove the skillet from the heat immediately to prevent overcooking.
Garnish with finely chopped fresh chives and serve immediately while warm.