NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 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

1 tsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Reduce the heat to medium-low and pour the egg mixture into the skillet with the spinach.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom.

• 7

  Continue cooking low and slow until the eggs are set but still moist and creamy from the cottage cheese.

• 8

  Transfer the scrambled eggs to a plate, sprinkle with freshly chopped chives, and serve with the toasted sprouted grain bread.