NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 tsp ghee

0.5 cup cremini mushrooms

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 whole eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until well combined.

• 2

  Heat the ghee in a non-stick skillet over medium heat.

• 3

  Add the sliced mushrooms to the skillet and sauté for 3 to 4 minutes until they are golden brown and tender.

• 4

  Toss in the baby spinach and cook for 1 minute until just wilted.

• 5

  Lower the heat to medium-low and pour the egg mixture into the skillet.

• 6

  Gently fold the eggs with a spatula, cooking slowly to maintain a creamy, soft curd texture.

• 7

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

• 8

  Remove the eggs from the heat just before they look fully set, as they will continue to cook slightly from residual heat.

• 9

  Serve the scrambled eggs alongside the toast and garnish with fresh chives.