NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup cottage cheese

1 oz cheddar cheese

1 slice sourdough bread

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Toast the sourdough slice in a toaster or on a dry pan until golden and crisp.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-low heat, ensuring the surface is evenly coated.

• 4

  Pour the egg and cottage cheese mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.

• 5

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

• 6

  Sprinkle the shredded cheddar cheese over the eggs while they are still slightly wet, folding gently to incorporate as the cheese melts.

• 7

  Continue to cook slowly until the eggs are just set but still look moist and creamy, then remove from heat immediately.

• 8

  Pile the cheesy egg scramble onto the toasted sourdough and garnish with chopped fresh chives before serving.