NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup 2% cottage cheese

1 tsp ghee

1 cup baby spinach

1 slice sourdough bread

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour the egg mixture into the skillet with the spinach.

• 5

  Cook slowly, using a spatula to gently push the curds from the edges to the center, ensuring the cottage cheese melts into a creamy texture.

• 6

  While the eggs cook, toast the sourdough bread until golden brown.

• 7

  Once the eggs are set but still moist, remove from heat and pile onto the toasted sourdough.

• 8

  Garnish with freshly chopped chives and serve immediately.