YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese Scrambled Eggs with Sautéed Spinach
Whisked eggs and creamy cottage cheese are soft-scrambled until velvety and served alongside wilted spinach and toasted sprouted grain bread.
INGREDIENTS
3 large eggs
1 cup low-fat cottage cheese
1 tsp ghee
1 cup fresh baby spinach
1 slice sprouted grain bread
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk the eggs with sea salt and black pepper until well combined.
Gently fold the cottage cheese into the egg mixture until just incorporated.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.
Pour the egg and cottage cheese mixture into the same skillet.
Let the eggs sit for 30 seconds, then use a silicone spatula to gently push the curds from the edges toward the center.
Continue cooking slowly over low heat until the eggs are set but still look moist and velvety.
Toast the sprouted grain bread until golden brown.
Plate the scrambled eggs topped with fresh chives, served with the sautéed spinach and toast on the side.