YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Cottage Cheese Scramble
Soft-scrambled eggs and creamy cottage cheese are folded together with fresh spinach and cooked in nutty ghee for a velvety finish.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup baby spinach
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the large eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.
Gently stir in the cottage cheese, sea salt, and black pepper using a silicone spatula.
Continue to cook the eggs over medium-low heat, stirring slowly and frequently to create soft, creamy curds.
Once the eggs are set but still appear moist, remove the skillet from the heat immediately to prevent overcooking.
Transfer to a plate and garnish with freshly chopped chives before serving.