Sunday Scram

Sunday
Scram

Prep Time: 5 Min
Cook Time: 10 Min

Yields: 1 Serving

What You Need

• EVOO
• 1 big clove Garlic, crushed & minced
• Red Pepper Flakes
• 2 Tbsp. Yellow Onion, finely diced
• 3 Large, Free-Range Eggs
• 2 Tbsp. 2% Cottage Cheese
• 1 1/2 C Baby Spinach, chopped
• Himalayan Salt & Cracked Pepper
• SERVE - Fresh Fruit, Toast

Directions

• Start heating about 1 1/2 Tbsp. EVOO, the pepper flakes, and garlic, in a small, non-stick skillet set to just about medium. Once heated, stir and let everything sizzle for about 30 seconds before adding the onion and a pinch of both salt & pepper. After a couple of minutes, drop in the chopped spinach along with another good pinch of salt and pepper. Stir and let that spinach wilt for a couple of minutes. This won't take long.
• Whisk together the eggs, cottage cheese, and a generous pinch of both salt & pepper just until combined. Pour this mixture in to your skillet. Use a rubber spatula and stir the eggs working from the outside in to the center. Continue until your eggs are fluffy and cooked to your liking. I prefer a stiffer scram, so it took about 3 minutes or so.
• Get your toast toasted and fruit in a bowl. Serve that scram up alongside those goodies and if you're lie me, reach for the hot sauce for that gorgeous scram. Easy, nutritious, and delish. ENJOY!

HAPPY VEG