Ingredients:

  • 2 large eggs
  • 1/2 cup (115g) cottage cheese (2% milkfat)
  • 1 pinch fine sea salt
  • 1/8 tsp black pepper
  • 1 tsp (5g) grass-fed butter
  • 1/2 cup (15g) fresh baby spinach
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Whisk the 2 large eggs with sea salt and black pepper in a small bowl. Note: Whisking thoroughly introduces air for a lighter finish.
  2. Fold the 1/2 cup (115g) of cottage cheese into the egg mixture gently.
  3. Warm your 1 tsp (5g) of grass fed butter in the skillet over medium low heat until it begins to foam and shimmer.
  4. Pour the egg and cheese mixture into the center of the pan.
  5. Wait for about 30 seconds until the edges start to turn opaque and set.
  6. Push the set eggs toward the center with your spatula, allowing the liquid portion to flow to the edges.
  7. Scatter the 1/2 cup (15g) of baby spinach over the top when the eggs are about 70% cooked.
  8. Fold the mixture gently one last time until the spinach just begins to wilt.
  9. Remove from heat while the eggs still look slightly wet. Note: Carryover heat will finish the cooking on the plate.
  10. Garnish with the finely minced chives and serve immediately.