YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Cottage Cheese Scramble
Whisked eggs scrambled with creamy cottage cheese and sautéed spinach, served alongside toasted sprouted grain bread for a satisfying and velvety morning meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs and liquid egg whites until well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach and let it sit for 30 seconds before gently stirring with a spatula.
When the eggs are halfway cooked, fold in the cottage cheese, sea salt, and black pepper.
Continue to cook, stirring gently, until the eggs are set but still moist and the cottage cheese is warmed through.
Toast the sprouted grain bread until golden and crisp.
Plate the scrambled eggs immediately, garnish with fresh chives, and serve with the toast on the side.