YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Cottage Cheese and Chives
Fluffy eggs whisked with creamy cottage cheese and fresh chives, served over toasted sourdough for a satisfyingly savory crunch.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tbsp fresh chives
0.5 tbsp ghee
1 slice sourdough bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.
Gently fold the low-fat cottage cheese into the egg mixture; do not over-mix, as the curds provide the signature texture.
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet and let sit for 30 seconds before using a silicone spatula to gently push the eggs toward the center.
Continue cooking, stirring occasionally, until the eggs are set but still look moist and velvety.
While the eggs cook, toast the sourdough bread until golden brown.
Spoon the scrambled eggs over the toast and garnish with the freshly chopped chives before serving.