YOUR SOLIN GENERATED RECIPE
Herbed Cottage Cheese Scrambled Eggs
Fluffy eggs whisked with creamy cottage cheese and fresh chives, served over a bed of wilted spinach with a side of toasted sprouted grain bread.
INGREDIENTS
3 large Eggs
0.75 cup Low-fat cottage cheese
1 tsp Ghee
1 cup Baby spinach
1 slice Sprouted grain bread
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium heat and add the baby spinach, sautéing until just wilted.
Remove the spinach from the pan and set aside on a serving plate.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the same skillet.
Cook the eggs slowly, using a silicone spatula to gently push the curds from the edges toward the center.
When the eggs are nearly set but still look moist, fold in the fresh chopped chives.
Toast the sprouted grain bread until golden and crisp.
Serve the creamy scrambled eggs over the bed of wilted spinach with the toast on the side.