YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Sautéed Spinach
Fluffy eggs whisked with creamy cottage cheese and folded into sautéed spinach, served with fresh avocado for a buttery finish.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
2 cups Fresh Spinach
1.5 tablespoons Ghee
1/2 medium Avocado
1/8 teaspoon Sea Salt
1/8 teaspoon Black Pepper
PREPARATION
Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined and slightly frothy.
Heat half of the ghee in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside on a plate.
Wipe the skillet clean, add the remaining ghee, and lower the heat to medium-low.
Pour the egg and cottage cheese mixture into the skillet.
Cook slowly, using a spatula to gently push the cooked edges toward the center to create soft, creamy curds.
When the eggs are nearly set, fold the sautéed spinach back into the scramble.
Season with sea salt and black pepper.
Slide the eggs onto a plate and serve immediately with the sliced avocado on the side.