NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat 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

  In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is well combined.

• 2

  Season the egg mixture with sea salt and black pepper.

• 3

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

• 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 creamy texture.

• 7

  Continue cooking until the eggs are set but still appear slightly moist, as the cottage cheese will keep them tender.

• 8

  While the eggs finish, toast the sprouted grain bread until it reaches your desired level of crispness.

• 9

  Transfer the scrambled eggs to a plate, garnish with finely chopped fresh chives, and serve immediately with the toast.