YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Scrambled Eggs
Soft-scrambling eggs with creamy cottage cheese and fresh spinach creates a velvety texture, served over toasted whole-grain bread for a hearty, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup cottage cheese
1 tsp ghee
1 cup baby spinach
1 slice whole-grain bread
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp chives
PREPARATION
Whisk the eggs, egg whites, and cottage cheese together in a medium bowl until the mixture is well combined and slightly frothy.
Melt the ghee in a non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Add the baby spinach to the skillet and sauté for 1 minute until it just begins to wilt.
Pour the egg and cottage cheese mixture into the skillet, letting 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 mostly set but still look moist.
Remove the skillet from the heat and season the eggs with sea salt and black pepper.
Toast the whole-grain bread until it reaches your desired level of crispness.
Spoon the creamy scramble over the toast and finish with a sprinkle of fresh chives.