YOUR SOLIN GENERATED RECIPE
High Protein Cottage Cheese Scrambled Eggs
Whisked eggs and creamy cottage cheese are soft-scrambled with fresh spinach and served alongside toasted sprouted grain bread for a satisfyingly fluffy texture.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tsp ghee
1 cup baby spinach
1 slice sprouted grain bread
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium heat until melted and shimmering.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then spread it evenly across the pan.
Pour the egg mixture over the spinach and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs toward the center of the pan to create large, soft curds.
When the eggs are about 75% cooked, dollop the cottage cheese over the top and gently fold it into the scramble.
Continue to cook for another 30-60 seconds until the eggs are set but still moist and creamy.
Toast the sprouted grain bread until golden brown and serve immediately alongside the warm scrambled eggs.