YOUR SOLIN GENERATED RECIPE
Eggs and Cottage Cheese Scramble
Fluffy eggs scrambled with creamy cottage cheese and wilted spinach, served alongside toasted sprouted grain bread for a satisfying crunch.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tsp ghee
1 cup baby spinach
2 slice sprouted grain bread
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach.
Cook slowly, using a silicone spatula to gently push the eggs from the edges toward the center to create soft curds.
When the eggs are nearly set but still slightly wet, fold in the cottage cheese and cook for another 30-60 seconds until warmed through.
Toast the sprouted grain bread until golden brown.
Plate the scramble, garnish with fresh chives, and serve with the toast on the side.