NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 slice sprouted grain bread

0.5 cup low-fat cottage cheese

1 cup fresh baby spinach

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the sprouted grain bread in a toaster and toast until golden and crisp.

• 2

  In a small blender or food processor, whip the cottage cheese until it reaches a smooth, spreadable consistency.

• 3

  Heat a non-stick skillet over medium heat with half of the ghee and sauté the fresh baby spinach until just wilted, then remove from the pan.

• 4

  Wipe the skillet clean and add the remaining ghee over medium-low heat.

• 5

  In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.

• 6

  Pour the egg mixture into the skillet and let sit undisturbed for 30 seconds, then gently fold with a spatula until the eggs are just set and silky.

• 7

  Spread the whipped cottage cheese evenly across the two slices of toast.

• 8

  Layer the sautéed spinach over the cottage cheese and top with the pan-seared eggs.

• 9

  Garnish with red pepper flakes and serve immediately while warm.