YOUR SOLIN GENERATED RECIPE
Protein-Packed Scrambled Eggs with Spinach
Sautéed fresh spinach folded into velvety scrambled eggs and cottage cheese, served with toasted sprouted grain bread for a hearty pre-workout boost.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 cup fresh spinach
1 tsp ghee
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, egg whites, cottage cheese, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and let it sit for 30 seconds to begin setting.
Gently push the eggs across the pan with a spatula, creating large, soft curds until they are cooked through but still moist.
While the eggs cook, toast the sprouted grain bread until golden brown.
Transfer the scrambled eggs to a plate and serve immediately alongside the warm toast.