YOUR SOLIN GENERATED RECIPE
High-Protein Scrambled Eggs with Cottage Cheese
Fluffy eggs whisked with creamy cottage cheese and sautéed spinach, served over toasted sprouted grain bread for a satisfying and velvety start to your morning.
INGREDIENTS
2 large eggs
0.75 cup low-fat cottage cheese
1 cup fresh baby spinach
0.25 tsp ghee
1 slices sprouted grain bread
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, crack the eggs and whisk thoroughly with the sea salt and black pepper until the yolks and whites are fully combined.
Gently fold the cottage cheese into the egg mixture using a spatula, ensuring the curds are evenly distributed.
Place a non-stick skillet over medium heat and add the ghee, swirling it to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted and vibrant green.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet over the spinach.
Allow the eggs to set slightly for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking and folding gently until the eggs are mostly set but still appear slightly moist; the cottage cheese will keep them incredibly creamy.
While the eggs finish cooking, toast the sprouted grain bread until golden and crisp.
Divide the scrambled eggs onto the toasted bread slices and garnish with freshly chopped chives before serving.