Ingredients
Equipment
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Method
- Split and toast the english muffins so they are ready when the eggs are. Eggs wait for no one.
- Crack the eggs into a bowl with the salt, pepper, and garlic powder. Whisk for a full 30 seconds until no streaks of white remain and the mixture is slightly frothy.
- Heat the olive oil in a nonstick skillet over medium low. Add the spinach and stir for about 1 minute until it just wilts.
- Pour in the eggs. Let them sit for 20 seconds, then push them slowly from the edges toward the center with a silicone spatula. Keep the heat low and keep folding; this should take 3 to 4 minutes.
- When the eggs are about 80 percent set and still look glossy and slightly wet on top, take the pan off the heat.
- Spoon in the cottage cheese and fold it through gently for 30 seconds. The residual heat warms it and the eggs finish cooking without drying out.
- Stir in the chives, taste, and add a pinch more pepper if you like. Serve immediately over the toasted english muffin halves.
Nutrition
Notes
For a smoother texture, blend the cottage cheese for 10 seconds before adding it. Leftovers keep 3 days in the fridge; reheat gently in a skillet over low heat with a splash of water. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.