NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup low-fat cottage cheese

1 tbsp fresh chives

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

PREPARATION

• 1

  In a medium mixing bowl, crack the eggs and add the cottage cheese, sea salt, and black pepper.

• 2

  Whisk the mixture vigorously until the eggs are fully broken down and the cottage cheese is evenly distributed.

• 3

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

• 4

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

• 5

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

• 6

  Continue to cook slowly, stirring occasionally, until the eggs are mostly set but still appear slightly moist and glossy.

• 7

  Remove the pan from the heat immediately to prevent overcooking and fold in the fresh chopped chives.

• 8

  Toast the sprouted grain bread until golden and serve the creamy scrambled eggs immediately on the side.