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

Creamy scrambled eggs whisked with cottage cheese and fresh chives, served on toasted sourdough for a satisfyingly savory crunch.

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NUTRITION

516kcal
Protein
49.9g
Fat
23.7g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 tsp ghee

2 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

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PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, liquid 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 and cottage cheese mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.

  • 4

    Using a silicone spatula, gently push the eggs toward the center to create soft, pillowy curds, keeping the heat low to ensure they stay moist and creamy.

  • 5

    When the eggs are nearly set but still look slightly wet, sprinkle in the chopped fresh chives and give them one final gentle fold.

  • 6

    Remove the skillet from the heat immediately and serve the eggs over a piece of freshly toasted sourdough bread.

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

Creamy scrambled eggs whisked with cottage cheese and fresh chives, served on toasted sourdough for a satisfyingly savory crunch.

NUTRITION

516kcal
Protein
49.9g
Fat
23.7g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 tsp ghee

2 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

PREPARATION

  • 1

    In a medium bowl, whisk together the whole eggs, liquid 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 and cottage cheese mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.

  • 4

    Using a silicone spatula, gently push the eggs toward the center to create soft, pillowy curds, keeping the heat low to ensure they stay moist and creamy.

  • 5

    When the eggs are nearly set but still look slightly wet, sprinkle in the chopped fresh chives and give them one final gentle fold.

  • 6

    Remove the skillet from the heat immediately and serve the eggs over a piece of freshly toasted sourdough bread.