NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

2 cups fresh baby spinach

1 tbsp ghee

1 slice sprouted whole grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Melt the ghee in a non-stick skillet over medium-low heat, ensuring the bottom of the pan is evenly coated.

• 3

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

• 4

  Pour the whisked egg mixture into the skillet over the spinach and let it sit for 30 seconds until the edges begin to set.

• 5

  Gently fold in the cottage cheese using a silicone spatula to incorporate it into the eggs without over-mixing.

• 6

  Continue to cook the eggs, stirring occasionally with a slow folding motion, until they are soft and creamy but fully set.

• 7

  While the eggs are finishing, toast the sprouted whole grain bread until it reaches a deep golden brown.

• 8

  Transfer the scrambled eggs to a plate, garnish with the fresh chives, and serve immediately alongside the warm toast.