NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

0.25 cup low-fat cottage cheese

1 tsp ghee

1 cup fresh spinach

0.5 cup red bell pepper

0.5 cup cremini mushrooms

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Finely dice the red bell pepper and slice the cremini mushrooms.

• 2

  In a medium bowl, whisk together the large eggs, egg whites, low-fat cottage cheese, sea salt, and black pepper until well combined.

• 3

  Heat the ghee in a non-stick skillet over medium heat.

• 4

  Add the bell peppers and mushrooms to the skillet, sautéing for 4-5 minutes until the vegetables are tender and lightly browned.

• 5

  Add the fresh spinach to the skillet and cook for 1 minute until just wilted.

• 6

  Reduce the heat to medium-low and pour the egg mixture over the vegetables.

• 7

  Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.

• 8

  Once the eggs are set but still moist, remove from heat and garnish with chopped fresh chives.