Fluffy eggs with cottage cheese, spinach, and herbs on toast.
KBy kaylyn
Servings
2
5 pieces Large eggs
0.5 cup Cottage cheese
2 cup Fresh baby spinach
1 tbsp Unsalted butter
1 clove Garlic
2 tbsp Fresh chives
1 tbsp Fresh parsley
0.5 tsp Salt
0.25 tsp Black pepper
1 tsp Lemon juice
2 slice Sourdough bread
Calories
533 kcal
Protein
30g
Carbs
45g
Fat
25g
Fiber
1g
Sugar
4g
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Sarah M. · Melbourne, AU
Prep
1. Mince the garlic, chop the chives and parsley, and roughly chop the spinach. Toast the sourdough bread until golden and crisp.
2. Whisk the eggs with the salt and black pepper until fully combined and slightly frothy, then gently stir in the cottage cheese, leaving some curds intact.
5 pieces Large eggs,
0.5 cup Cottage cheese,
0.5 tsp Salt,
0.2 tsp Black pepper
Cook
3. Melt the butter in a non-stick skillet over medium-low heat. Add the garlic and cook for 30 seconds until fragrant, then add the spinach and stir for 1 to 2 minutes until just wilted.
4. Pour the egg and cottage cheese mixture into the skillet. Let it set for 20 seconds, then gently push the eggs from the edges to the center with a spatula, cooking for 3 to 4 minutes until softly set, creamy and still slightly glossy. Remove from the heat just before they look done, as they will keep cooking.
Serve
5. Stir in the chives, parsley and lemon juice. Pile the scramble onto the toast and finish with extra black pepper.
