NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 tsp ghee

1 cup baby spinach

1 slice sprouted grain bread

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach and set aside.

• 4

  Pour the egg mixture into the same skillet, keeping the heat low to ensure a creamy, velvety texture.

• 5

  Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds as they set.

• 6

  While the eggs cook, toast the sprouted grain bread until golden and crisp.

• 7

  Once the eggs are mostly set but still look slightly moist, remove from heat as the residual heat will finish the cooking without drying them out.

• 8

  Plate the toasted bread, top with the wilted spinach and scrambled eggs, then garnish with fresh chopped chives.