NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

1.5 cups cremini mushrooms

1 tbsp ghee

1 clove garlic

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Clean and slice the cremini mushrooms, mince the garlic clove, and finely chop the fresh chives and parsley.

• 2

  In a medium mixing bowl, whisk together the whole eggs, egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined.

• 3

  Heat the ghee in a large non-stick skillet over medium heat until melted and shimmering.

• 4

  Add the sliced mushrooms to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are golden brown and their moisture has evaporated.

• 5

  Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant but not browned.

• 6

  Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet over the mushrooms.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

• 8

  When the eggs are nearly set but still look slightly moist, fold in the fresh chives and parsley.

• 9

  Remove the skillet from the heat immediately to prevent overcooking and serve the scramble warm.