NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

2 cup liquid egg whites

0.5 cup fat-free cottage cheese

0.5 tbsp grass-fed butter

1 slice sprouted grain bread

1 tbsp nutritional yeast

1 tbsp fresh parsley

1 tsp fresh tarragon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place a large non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the surface as it melts.

• 3

  Pour the egg mixture into the skillet and let it cook 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 while keeping the heat low.

• 5

  Continue folding the eggs gently for 3 to 5 minutes; the volume will be significant, so maintain a slow pace to ensure a silky texture.

• 6

  When the eggs are mostly set but still look slightly moist, stir in the chopped fresh parsley, fresh tarragon, sea salt, and black pepper.

• 7

  Toast the slice of sprouted grain bread until golden brown and slightly crisp.

• 8

  Remove the skillet from the heat immediately and plate the scrambled eggs alongside the toast, serving while the herbs are fragrant.