YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scrambled Eggs with Avocado
Soft-scrambled eggs whisked with creamy cottage cheese and served with buttery avocado slices for a protein-packed, satisfying breakfast.
INGREDIENTS
3 large eggs
1 cup low-fat cottage cheese
0.25 whole avocado
0.25 tsp grass-fed ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the pan.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, large curds.
Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist and creamy.
Remove the skillet from the heat immediately to prevent overcooking.
Slice the avocado into thin wedges and arrange them over the scrambled eggs.
Garnish with finely chopped fresh chives and serve warm.