2 Serves
15 Mins
In a small bowl, whisk together the eggs until well combined.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
102 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
1193 mg / 4,700 mgSodium
2103 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
128 µg / 55 µgFiber
0 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a non-stick skillet over medium-low heat.
Pour the whisked eggs into the skillet and cook gently, stirring occasionally with a spatula.
Fold in the cottage cheese once the eggs are nearly set, continuing to cook until the desired consistency is reached.
Season the eggs with salt and black pepper to taste, then serve immediately.
25
g95
g20
g
Yemeni
