YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach
Fluffy scrambled eggs folded with creamy cottage cheese and vibrant sautéed spinach for a protein-packed morning meal that feels incredibly velvety on the palate.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.5 cup low-fat cottage cheese
2 cups fresh baby spinach
1 tbsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Whisk the eggs, liquid egg whites, cottage cheese, sea salt, and black pepper in a medium bowl until the mixture is well combined.
Heat the ghee in a large non-stick skillet over medium heat until melted and shimmering.
Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted.
Pour the egg and cottage cheese mixture directly over the sautéed spinach in the skillet.
Using a heat-resistant spatula, gently push the eggs from the outer edges toward the center to create soft, large curds.
Continue to cook the eggs slowly, stirring occasionally, until they are set but still appear moist and creamy.
Remove the skillet from the heat immediately and garnish with chopped fresh chives before serving warm.