NUTRITION

SERVINGS

INGREDIENTS

6 large eggs

0.5 cup egg whites

0.5 cup cottage cheese

1 oz sharp cheddar cheese

1 tbsp grass-fed butter

2 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

PREPARATION

• 1

  In a medium mixing bowl, whisk together the large eggs, egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

  Place a large non-stick skillet over medium-low heat and add the grass-fed butter, allowing it to melt and coat the bottom of the pan.

• 3

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.

• 4

  Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.

• 5

  Continue to cook slowly, folding the eggs over themselves until they are mostly set but still appear slightly moist.

• 6

  Sprinkle the shredded sharp cheddar cheese over the eggs and fold gently for another 30 seconds until the cheese is melted and incorporated.

• 7

  Remove the skillet from the heat immediately to prevent overcooking, and garnish with the freshly chopped chives.

• 8

  Toast the sourdough bread and serve it alongside the warm, cheesy scrambled eggs.