NUTRITION

SERVINGS

INGREDIENTS

1 cup cottage cheese

3 large eggs

0.5 cup egg whites

1 tsp ghee

1 cup baby spinach

2 tbsp chives

1 tbsp parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium mixing bowl, whisk the large eggs and egg whites vigorously for at least one minute until the mixture is light and frothy.

• 2

  Gently fold the cottage cheese, sea salt, black pepper, and garlic powder into the egg mixture until the curds are evenly distributed.

• 3

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

• 4

  Add the chopped baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted and bright green.

• 5

  Pour the egg and cottage cheese mixture into the skillet over the spinach.

• 6

  Using a silicone spatula, slowly push the cooked portions from the exterior toward the center to form large, soft curds.

• 7

  Maintain low heat and continue cooking for 4 to 5 minutes, ensuring the cottage cheese warms through without making the eggs rubbery.

• 8

  Once the eggs are set but still appear moist, remove the skillet from the heat and stir in the fresh minced chives and parsley before serving.