NUTRITION

SERVINGS

INGREDIENTS

260 g cottage cheese

2 large eggs

1 tsp extra virgin olive oil

1 cup baby spinach

1 tbsp fresh chives

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, crack the eggs and whisk them together with the sea salt, black pepper, and garlic powder until well combined.

• 3

  Add the cottage cheese to the egg mixture and stir gently to incorporate.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 5

  Add the baby spinach to the skillet and sauté for about 1 minute until just wilted.

• 6

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

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to maintain a creamy, curd-like texture.

• 8

  Once the eggs are set but still moist, remove the skillet from the heat.

• 9

  Place the toasted bread on a plate and top with the savory scramble.

• 10

  Garnish with freshly chopped chives and serve immediately.