NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.75 cup low-fat cottage cheese

1 cup fresh baby spinach

1 tsp ghee

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted.

• 4

  Pour the egg and cottage cheese mixture into the skillet with the spinach.

• 5

  Cook slowly, using a spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.

• 6

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

• 7

  Once the eggs are set but still moist, remove from heat and stir in the fresh chives.

• 8

  Spoon the scramble over the toasted bread and serve immediately.