NUTRITION

SERVINGS

INGREDIENTS

1 slice sourdough bread

2 large eggs

0.75 cup liquid egg whites

0.25 cup low-fat cottage cheese

0.25 whole avocado

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

0.25 tsp red pepper flakes

PREPARATION

• 1

  Toast the sourdough slice in a toaster or under a broiler until golden brown and firm.

• 2

  In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is well combined and slightly frothy.

• 3

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.

• 4

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the curds from the edges toward the center with a silicone spatula.

• 5

  Continue cooking the eggs low and slow, stirring occasionally, until they are just set but still look moist and velvety.

• 6

  Season the scrambled eggs with sea salt and black pepper while they are still in the pan, then remove from heat immediately.

• 7

  Slice the avocado into thin wedges or mash it slightly if preferred.

• 8

  Place the toasted sourdough on a plate, pile the creamy eggs on top, and layer the avocado slices over the eggs.

• 9

  Garnish the dish with fresh chives and red pepper flakes for a subtle kick and serve immediately.