YOUR SOLIN GENERATED RECIPE
Protein-Packed Scrambled Eggs with Cottage Cheese and Chives
Fluffy eggs whisked with creamy cottage cheese and sautéed in grass-fed ghee, served alongside toasted sprouted bread for a satisfyingly savory start to your morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup 2% cottage cheese
1 tsp grass-fed ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Gently fold the cottage cheese into the egg mixture, keeping the curds intact for a creamy texture.
Heat a non-stick skillet over medium-low heat and melt the grass-fed ghee, swirling to coat the pan surface.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft folds.
Continue cooking until the eggs are mostly set but still look slightly moist, then remove the skillet from the heat immediately.
Sprinkle with freshly chopped chives and serve alongside a slice of toasted sprouted grain bread.