The best egg scramble loaded with healthy veggies!
Servings
Prep Time
Cook Time
Ingredients
Total Time
Ingredients
½ cup cherry tomatoes
1 tbsp sliced onion
1 tbsp fresh scallions
3 small eggs
¼ cup cottage cheese
Dried dill
Black pepper
Garlic powder, to taste
Sea Salt
Grass fed butter for cooking
Top with micro greens, to taste
Heat a medium skillet over medium heat melt the butter. Add to skillet onion, scallions. Saute about 5 minutes until the veggies begin to cook. Add some of the tomatoes (I left most of them uncooked to add once the eggs were ready).
While the veggies are sauteing, in a medium mixing bowl add the eggs, cottage cheese, pepper, garlic and salt. Whisk to completely blend the eggs.
Add the egg mixture to the veggies. Let cook about 1 minute until eggs begin to set. Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through. Continue to do this until the eggs are just about set. Remove from heat and let rest one minute. Add dried dill and a few extra tomatoes. Serve and enjoy
Notes
You can use egg whites in lieu of some of the egg for 1 egg use 2 eggs whites.
If making for meal prep, separate into 3 food storage containers and either microwave to heat or reheat in the oven at 350 for about 5 minutes in an oven-safe bowl.
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