NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup 2% cottage cheese

1 tsp ghee

1 cup baby spinach

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Place the sprouted grain bread in the toaster and toast until golden brown and crisp.

• 2

  In a medium mixing bowl, whisk together the large eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and the cottage cheese curds are evenly distributed.

• 3

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

• 4

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

• 5

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

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to maintain a soft, creamy curd.

• 7

  Once the eggs are set but still look slightly moist, remove the skillet from the heat immediately to prevent overcooking.

• 8

  Place the toasted bread on a plate, top with the scrambled eggs, and garnish with finely chopped fresh chives before serving.