YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Scrambled Eggs
Silky eggs whisked with creamy cottage cheese and soft-scrambled in grass-fed ghee for a protein-packed breakfast that is incredibly fluffy.
INGREDIENTS
4 large eggs
0.75 cup low-fat cottage cheese
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Crack the eggs into a medium bowl and whisk vigorously until the yolks and whites are fully combined.
Stir in the cottage cheese, sea salt, and black pepper until the mixture is uniform and well-incorporated.
Heat the ghee in a medium non-stick skillet over medium-low heat, swirling the pan to ensure the bottom is evenly coated.
Pour the egg mixture into the skillet and allow it to sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center to create large, pillowy curds.
Continue to fold the eggs slowly for another 2 minutes until they are mostly set but still appear slightly moist.
Remove the skillet from the heat immediately to prevent overcooking, garnish with chopped fresh chives, and serve warm.