YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Cottage Cheese Scramble
Fluffy eggs whisked with creamy cottage cheese and sautéed spinach, served alongside a slice of toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 tsp ghee
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper until well combined.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach.
Cook slowly, using a spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.
While the eggs finish cooking, toast the sprouted grain bread until golden brown.
Remove the eggs from the heat just before they look fully set to ensure they stay moist and tender.
Serve the scrambled eggs immediately alongside the warm toast.