YOUR SOLIN GENERATED RECIPE
Protein-Packed Scrambled Eggs with Cottage Cheese on Sourdough
Whisked eggs and cottage cheese scrambled into a creamy texture, served over toasted sourdough with a side of chilled Greek yogurt and sweet berries.
INGREDIENTS
100 g Large eggs
100 g Low-fat cottage cheese
50 g Sourdough bread
150 g Non-fat Greek yogurt
75 g Fresh blueberries
5 g Ghee
1 g Sea salt
1 g Black pepper
PREPARATION
In a small mixing bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly aerated.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg and cottage cheese mixture into the skillet, letting it sit for 30 seconds before gently stirring with a spatula.
Continue to cook the eggs slowly, pushing them across the pan to form soft, pillowy curds until they are just set but still moist.
While the eggs cook, toast the sourdough bread until the edges are golden brown and crisp.
Place the toasted sourdough on a plate and top it with the scrambled egg mixture, then season with sea salt and black pepper.
Serve the meal with a side bowl of Greek yogurt topped with fresh blueberries.