4 Eggs (whisked)

1 cup Cottage Cheese (drained)

Sea Salt & Black Pepper (to taste)

1 ½ tsps Extra Virgin Olive Oil

1 tbsps Chives (finely chopped, optional)

1 Tomato (large, sliced)

1. Add the eggs and cottage cheese to a medium bowl. Mix until well combined. Season with salt and black pepper.
2. Heat the oil in a non-stick pan over medium-low heat. Add the egg mixture and move it around with a spatula continuously until fluffy and set, about two minutes.
3. Remove from the heat. Divide evenly between plates. Garnish with chives (optional) and serve with the sliced tomatoes. Enjoy!

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Notes: 

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately one cup of scrambled eggs and half of a tomato.

More Flavor: Add shallot, green onions, and/or chili flakes.

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Amount Per Serving

Calories 285

Fat 18g

Saturated 5g

Carbs 6g

Fiber 1g

Sugar 3g

Protein 25g

Cholesterol 390mg

Sodium 496mg

Potassium 369mg

Vitamin A 1583IU

Vitamin C 10mg

Calcium 147mg

Iron 2mg

Folate 77μg

Vitamin B12 1.4μg

Zinc 2mg

Selenium 41μg