NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 tsp ghee

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sourdough bread

PREPARATION

• 1

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 2

  Gently fold the cottage cheese and half of the finely chopped chives into the egg mixture.

• 3

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

• 4

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

• 5

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

• 6

  Continue cooking and gently folding until the eggs are mostly set but still look slightly moist, as the cottage cheese will keep them tender.

• 7

  While the eggs finish, toast the sourdough bread until it reaches a golden brown color.

• 8

  Slide the scrambled eggs onto the toasted sourdough and garnish with the remaining fresh chives before serving.