Ingredients
Build the Plate
4 unit egg, large
0.5 cup cottage cheese, low-fat
stirred before measuring
2 cup spinach, fresh roughly chopped
2 clove garlic minced
1 tbsp olive oil, extra virgin
0.5 unit lemon juiced
0.25 tsp salt, table
0.125 tsp black pepper, ground
0.25 tsp paprika
2 slice whole wheat bread toasted
optional, for serving
Method
Simple Prep
- 1
Crack the eggs into a bowl, add the cottage cheese, salt, black pepper, and paprika. Whisk together until the mixture is fairly smooth — a few small curds remaining is fine.
- 2
Heat the olive oil in a non-stick skillet over medium heat. Once shimmering, add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Do not let it brown.
- 3
Add the chopped spinach to the skillet. Stir and cook for 1 to 2 minutes until fully wilted and any excess moisture has cooked off. Spread the spinach evenly across the pan.
- 4
Reduce heat to medium-low. Pour the egg and cottage cheese mixture over the spinach. Let it sit undisturbed for 20 to 30 seconds until the edges just begin to set.
- 5
Using a silicone spatula, gently fold the eggs from the outside of the pan toward the center in slow, deliberate strokes. Breathe steadily — low and slow is the key to a creamy scramble. Continue folding every 15 to 20 seconds.
- 6
Remove the skillet from heat when the eggs look just barely set and still slightly glossy — they will continue cooking from residual heat for another 30 seconds off the burner.
- 7
Squeeze the lemon juice over the top, taste, and adjust seasoning if needed. Serve immediately, alongside toasted whole wheat bread if desired.