YOUR SOLIN GENERATED RECIPE
Savory Beef and Cottage Cheese Scrambled Eggs on Rye
Pan-seared lean beef and fluffy scrambled eggs folded with creamy cottage cheese and wilted spinach, served over toasted dark rye for a robust, protein-packed start.
INGREDIENTS
6 oz ground beef (93% lean)
4 large eggs
0.5 cup cottage cheese
1 cup fresh spinach
2 slice dark rye bread
0.25 whole avocado
0.5 cup cherry tomatoes
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a medium skillet over medium-high heat, brown the ground beef until fully cooked, seasoning with half of the sea salt, black pepper, and garlic powder.
While the beef cooks, whisk together the eggs and cottage cheese in a small bowl until the mixture is well combined.
Remove the cooked beef from the skillet and set it aside; wipe the skillet clean if necessary and melt the ghee over medium heat.
Add the fresh spinach to the skillet and sauté for 1 minute until just wilted.
Lower the heat to medium-low and pour in the egg and cottage cheese mixture, stirring gently with the spinach.
Fold the cooked beef back into the skillet and continue to scramble until the eggs are set but still moist and creamy.
Toast the dark rye bread slices until they are crisp and golden.
Top the toasted rye with the scrambled egg and beef mixture.
Garnish the dish with sliced avocado and halved cherry tomatoes, then finish with the remaining sea salt and pepper.