NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup 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 bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 2

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

• 3

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.

• 4

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

• 5

  When the eggs are about 75% cooked and still look wet, fold in the cottage cheese and half of the chopped chives.

• 6

  Continue to cook for another 30-60 seconds, stirring gently, until the cottage cheese is warmed through and the eggs are set but still creamy.

• 7

  Toast the sourdough bread until it is golden brown and crisp.

• 8

  Transfer the scrambled eggs to a plate alongside the toast and garnish with the remaining fresh chives.