Ingredients
Scale
- 4 large eggs
- 1/2 cup small curd cottage cheese (full fat recommended)
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1 clove garlic, minced
- 1 tablespoon olive oil or butter
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
- Fresh chives or parsley for garnish
Instructions
- Start by cracking the four eggs into a medium-sized mixing bowl. Add the cottage cheese, salt, pepper, and red pepper flakes to the eggs. Use a whisk or a fork to beat the mixture until the eggs are well combined with the cottage cheese. Don’t worry if there are small lumps; those are the cottage cheese curds that will melt and become creamy during cooking. Chop your spinach and halve your cherry tomatoes so they are ready to go.
- Place a non-stick skillet over medium heat and add the olive oil or butter. Once the oil is shimmering, add the halved cherry tomatoes and minced garlic. Sauté for about 2 to 3 minutes until the tomatoes soften slightly and the garlic becomes fragrant. Toss in the chopped spinach and stir until it just begins to wilt. Reduce the heat to medium-low. Pour the egg and cottage cheese mixture into the skillet. Use a silicone spatula to gently move the eggs from the edges toward the center. Continue cooking slowly until the eggs are set but still look moist and custardy.
- Remove the skillet from the heat immediately to prevent overcooking. Divide the egg mixture between two plates or serve it directly from the pan for a rustic feel. Top with a generous sprinkle of fresh chives or parsley. Serve alongside a slice of whole-grain toast or a few avocado slices for a complete, balanced meal.
- Cook Time: 20 minutes