NUTRITION

SERVINGS

INGREDIENTS

1 slice net carb sourdough bread

0.5 cup low-fat cottage cheese

1 tsp fresh dill

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tbsp avocado oil

1 cup fresh baby spinach

2 large eggs

0.25 whole avocado

0.25 tsp red pepper flakes

PREPARATION

• 1

  Place the sourdough bread in a toaster or under a broiler until golden brown and crisp.

• 2

  In a small bowl, combine the low-fat cottage cheese with the fresh dill, half of the sea salt, and half of the black pepper, stirring until well incorporated.

• 3

  Heat the avocado oil in a non-stick skillet over medium heat and add the fresh baby spinach, sautéing for 1-2 minutes until just wilted, then remove from the pan and set aside.

• 4

  In the same skillet, crack the two large eggs and season with the remaining sea salt and black pepper.

• 5

  Cook the eggs for 3-4 minutes, covering the pan briefly if you prefer the whites fully set while keeping the yolks runny.

• 6

  Spread the herbed cottage cheese mixture evenly over the toasted sourdough slice.

• 7

  Layer the sautéed spinach and sliced avocado over the cottage cheese, then carefully place the pan-fried eggs on top.

• 8

  Garnish with red pepper flakes for a hint of heat before serving immediately.