Scrambled Eggs with Cottage Cheese and Chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Cottage Cheese and Chives

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Chives

Fluffy eggs whisked with creamy cottage cheese and sautéed in ghee, served with toasted sourdough and a sprinkle of fresh, vibrant chives.

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NUTRITION

498kcal
Protein
50.9g
Fat
23.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

1 tbsp fresh chives

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper until well combined.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

  • 3

    Pour the egg mixture into the skillet and let sit for 30 seconds before gently stirring with a spatula.

  • 4

    Continue to cook slowly, folding the eggs over themselves until soft, creamy curds form and the eggs are just set.

  • 5

    While the eggs cook, toast the sourdough bread until golden brown and crisp.

  • 6

    Plate the scrambled eggs alongside the toast and garnish with the freshly chopped chives before serving immediately.

Scrambled Eggs with Cottage Cheese and Chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Cottage Cheese and Chives

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Cottage Cheese and Chives

Fluffy eggs whisked with creamy cottage cheese and sautéed in ghee, served with toasted sourdough and a sprinkle of fresh, vibrant chives.

NUTRITION

498kcal
Protein
50.9g
Fat
23.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

1 tbsp fresh chives

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper until well combined.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

  • 3

    Pour the egg mixture into the skillet and let sit for 30 seconds before gently stirring with a spatula.

  • 4

    Continue to cook slowly, folding the eggs over themselves until soft, creamy curds form and the eggs are just set.

  • 5

    While the eggs cook, toast the sourdough bread until golden brown and crisp.

  • 6

    Plate the scrambled eggs alongside the toast and garnish with the freshly chopped chives before serving immediately.