Name: High-Protein Scrambled Eggs with Cottage Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup liquid egg whites; 1 cup low-fat cottage cheese; 1 tsp ghee; 1 cup fresh baby spinach; 2 tbsp fresh chives; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper

Ingredients

9 items

3 large eggs
1 cup liquid egg whites
1 cup low-fat cottage cheese
1 tsp ghee
1 cup fresh baby spinach
2 tbsp fresh chives
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper

Instructions

Prep 5 min · Cook 10 min

In a medium bowl, whisk together the large eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until well combined.
Heat a large non-stick skillet over medium heat and add the ghee to coat the surface.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan and set aside.
Reduce the heat to low-medium and pour the egg and cottage cheese mixture into the same skillet.
Allow the eggs to set for about 30 seconds, then use a silicone spatula to gently push the curds from the edges toward the center.
Continue cooking and stirring slowly for 4-5 minutes until the eggs are soft and creamy but no longer liquid.
While the eggs cook, toast the slice of sprouted grain bread until golden brown.
Fold the chopped chives and the sautéed spinach into the scrambled eggs during the last 30 seconds of cooking.
Plate the high-protein scramble immediately alongside the toasted sprouted grain bread.

Nutrition

Ingredients

Instructions

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