YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Scrambled Eggs with Cottage Cheese
Fluffy eggs whisked with creamy cottage cheese and sautéed spinach, served on toasted sprouted grain bread for a satisfying and protein-packed start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tsp ghee
1 cup fresh 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 large eggs, liquid 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 fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Using a silicone spatula, gently move the eggs across the pan, cooking low and slow to ensure a creamy texture without drying them out.
While the eggs are finishing, toast the sprouted grain bread until golden brown.
Once the eggs are set but still moist, remove from heat immediately.
Serve the scrambled eggs over the toast and garnish with freshly chopped chives.