NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

0.5 tbsp ghee

1 cup fresh baby spinach

1 slice sprouted 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 large eggs, egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

  Heat the ghee in a medium non-stick skillet over medium-low heat until melted and coating the pan.

• 3

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

• 4

  Pour the egg and cottage cheese mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds.

• 5

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

• 6

  Continue cooking over medium-low heat, stirring occasionally, until the eggs are just set but still appear moist and creamy.

• 7

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

• 8

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