YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Cottage Cheese
Whisked eggs and creamy cottage cheese are soft-scrambled with fresh spinach to create a velvety, protein-packed breakfast that melts in your mouth.
INGREDIENTS
3 large eggs
1 cup low-fat cottage cheese
1 cup fresh baby spinach
1 tsp grass-fed ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk the eggs thoroughly until the yolks and whites are fully combined and slightly frothy.
Fold the cottage cheese, sea salt, and black pepper into the eggs until the mixture is well incorporated.
Place a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for 1 minute until the leaves are just beginning to wilt.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Using a silicone spatula, gently sweep the eggs from the outer edges toward the center, creating large, soft curds.
Continue cooking slowly over low heat, stirring occasionally, until the eggs are set but still appear moist and glossy.
Remove the skillet from the heat immediately to prevent overcooking and garnish with finely chopped fresh chives.