Creamy Cottage Cheese Scrambled Eggs

A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.

Step: 1

Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.

Step: 2

Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

Per Serving: 224 calories; protein 16.2g; carbohydrates 1.9g; fat 17g; cholesterol 391.5mg; sodium 295mg.

Eating healthy breakfast to start the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feel full longer, and less likely grab a side food out of the street food before lunchtime.

Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.