Sunday Scram (Edit recipe)

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Sundays are for egg scrams, that's what I say! Pepper flakes for heat, garlic & onion bring the flavour, spinach so you get your greens, and cottage cheese for an extra protein boost. Quick, easy, and so delish. Serve with toast and fresh fruit to round things out.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 1

Ingredients

1 whole Extra Virgin Olive Oil, See Recipe
1 clove Garlic, large clove. 2 if they're small. Crushed & minced
1 whole Red Pepper Flakes, See Recipe
2 Tbsp Yellow Onion, finely diced
3 whole Egg, Large. Free-Range & Organic
2 Tbsp Cottage Cheese, 2%, heaping Tbsp's.
1.5 cups Baby Spinach, chopped
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	185
Fat:	15 g
Carbohydrates:	8 g
Protein:	5 g
Cholesterol:	5 g
Sodium:	563 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.