Name: Cheesy Scrambled Eggs with Cottage Cheese and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup liquid egg whites; 3 tbsp fat-free cottage cheese; 2 tbsp non-fat Greek yogurt; 1 tbsp grated parmesan cheese; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.25 tsp garlic powder; 1 tsp fresh chives

Cheesy Scrambled Eggs with Cottage Cheese and Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Cottage Cheese and Greek Yogurt

Soft-scrambled egg whites whisked with creamy cottage cheese and Greek yogurt for a velvety, protein-packed breakfast.

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NUTRITION

Protein

32.6g

Fat

1.6g

Carbs

7.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup liquid egg whites

3 tbsp fat-free cottage cheese

2 tbsp non-fat Greek yogurt

1 tbsp grated parmesan cheese

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

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PREPARATION

1
In a medium bowl, whisk together the liquid egg whites, fat-free cottage cheese, non-fat Greek yogurt, grated parmesan, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
2
Heat a high-quality non-stick skillet over medium-low heat and lightly coat with a quick spray of avocado oil if desired.
3
Pour the egg 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 cooked edges toward the center, allowing the liquid egg to flow to the bottom to create large, soft curds.
5
Continue to cook slowly, stirring occasionally, until the eggs are just set but still look moist and velvety.
6
Remove the skillet from the heat immediately to prevent overcooking and garnish with fresh chives before serving warm.