YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Scrambled Eggs with Cottage Cheese
Fluffy eggs whisked with creamy cottage cheese and soft-scrambled in grass-fed ghee for a velvety texture, served alongside toasted sourdough.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup 1% cottage cheese
1 tsp ghee
1 slice sourdough bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until well combined.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist and creamy.
Remove from heat immediately and serve alongside the toasted sourdough bread.