NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup cottage cheese

1 cup baby spinach

1 slice sprouted grain bread

0.25 whole avocado

1 tsp ghee

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.

• 2

  Heat the ghee in a non-stick skillet over medium-low heat.

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

• 4

  Pour the egg mixture into the skillet with the spinach.

• 5

  Use a silicone spatula to gently move the eggs across the pan, creating soft curds as they cook slowly.

• 6

  When the eggs are nearly set but still slightly moist, fold in the cottage cheese and remove from heat immediately to maintain the texture.

• 7

  Toast the sprouted grain bread until golden brown and top with the sliced avocado.

• 8

  Spoon the scrambled eggs over the toast and garnish with freshly chopped chives.