YOUR SOLIN GENERATED RECIPE
Rotisserie Chicken and Cottage Cheese Scramble
Sautéed rotisserie chicken and fresh spinach folded into fluffy eggs and creamy cottage cheese for a protein-packed, velvety breakfast.
INGREDIENTS
2 large eggs
3 oz rotisserie chicken breast
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Whisk the eggs in a small bowl until the yolks and whites are completely combined.
Heat the olive oil in a non-stick skillet over medium heat and add the shredded rotisserie chicken, sautéing until warmed through.
Add the fresh baby spinach to the skillet and cook for 1 minute until just wilted.
Pour the whisked eggs into the pan, stirring gently with a silicone spatula to create soft curds.
When the eggs are nearly set, fold in the cottage cheese, sea salt, and black pepper.
Continue to cook for 1 minute until the cottage cheese is warm and the scramble is creamy but fully cooked.
Remove from heat, garnish with freshly chopped chives, and serve immediately.