NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup low-fat cottage cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk the eggs with sea salt and black pepper until well combined.

• 2

  Fold the cottage cheese into the egg mixture until just incorporated.

• 3

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

• 4

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside on a plate.

• 5

  Pour the egg and cottage cheese mixture into the same skillet.

• 6

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

• 7

  Continue cooking for 3-4 minutes until the eggs are set but still moist and velvety.

• 8

  Toast the sprouted grain bread until golden brown.

• 9

  Serve the scrambled eggs over the bed of sautéed spinach with the toast on the side, garnished with fresh chives.