Name: Scrambled Eggs with Cottage Cheese and Berries
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup low-fat cottage cheese; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 slice sprouted grain bread; 0.5 cup fresh raspberries

Nutrition

Per serving

518 calories

Protein: 48g; 36% of calories
Carbs: 32g; 24% of calories
Fat: 24g; 40% of calories

Ingredients

7 items

Instructions

Prep 5 min · Cook 5 min

In a medium bowl, whisk the eggs with the cottage cheese, sea salt, and black pepper until the mixture is well combined.
Heat the ghee in a non-stick skillet over medium-low heat until melted and coating the pan.
Pour the egg and cottage cheese mixture into the skillet and let it sit undisturbed for about 30 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, large curds.
Continue cooking for 3 to 4 minutes, folding gently until the eggs are set but still look moist and creamy.
While the eggs are finishing, toast the sprouted grain bread until golden brown.
Transfer the scrambled eggs to a plate and serve immediately alongside the warm toast and fresh raspberries.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes