Ingredients
Scale
- 1 cup low-fat or 4% milkfat cottage cheese
- 2 large organic eggs
- 1 teaspoon extra virgin olive oil
- 1/2 cup fresh baby spinach, roughly chopped
- 1 tablespoon hemp hearts (hemp seeds)
- 1/4 small avocado, sliced
- Red pepper flakes (optional)
- Sea salt and freshly cracked black pepper to taste
Instructions
- Scoop the cottage cheese into a wide breakfast bowl. If you dislike the “chunky” texture of cottage cheese, place it in a small blender or food processor and pulse for 30 seconds until it reaches a smooth, ricotta-like consistency. Spread the cheese evenly across the bottom of the bowl to create a bed for your toppings.
- Place a small non-stick skillet over medium heat and add the olive oil. Once the oil is shimmering, add the chopped baby spinach and sauté for about 60 seconds until just wilted. Push the spinach to the side of the pan. Crack both eggs into the pan. Cook them sunny-side up or over-easy until the whites are set but the yolks remain runny. Season the eggs with a pinch of salt and pepper while they are in the pan.
- Carefully slide the sautéed spinach and the cooked eggs onto the center of your cottage cheese bowl. Arrange the avocado slices around the eggs. Sprinkle the entire bowl with hemp hearts for an extra protein boost and some healthy fats. Finish with a dash of red pepper flakes if you like a little morning heat. Serve immediately while the eggs are warm and the yolks are liquid.
- Cook Time: 10 minutes