Ingredients:

  • 2 large eggs
  • 1/4 cup 4% milk fat cottage cheese
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 tsp unsalted butter
  • 1/2 cup fresh baby spinach
  • 1 tsp fresh chives, minced

Instructions:

  1. Crack the eggs into a small mixing bowl. Add the cottage cheese, salt, and pepper. Use a fork or whisk to combine vigorously for 45 seconds until small bubbles form on the surface.
  2. Place a non-stick skillet over medium-low heat. Add the butter and wait until it begins to foam. Swirl the pan to coat the bottom and sides completely.
  3. Pour the egg mixture into the center of the pan.
  4. Let the eggs sit undisturbed for 30 seconds. Using a silicone spatula, gently push the cooked edges toward the center in long, sweeping motions.
  5. Continue the fold and push method until the eggs look slightly wet but mostly set.
  6. Toss in 1/2 cup fresh baby spinach when the eggs are about 70% cooked.
  7. Remove from heat immediately to allow carry-over cooking to finish the dish.
  8. Garnish with fresh chives and serve immediately.