Supersized Scrambled Eggs and Toast

This recipe is excerpted from the cookbook The Meals That Loves You Again by Ilana Muhlstein MS, RDN. Pictures by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

If you would like a breakfast that is filled with protein that you could make in underneath 10 minutes, these scrambled eggs on toast are for you. Select your favourite bread like whole-wheat sourdough or a whole-wheat English muffin, and high off your eggs with further taste from chives or crimson chili flakes. You may really feel glad and full till lunchtime.

You may Want

• 1 egg
• 2 egg whites
• ¼ cup low-fat cottage cheese
• 1 cup veggies, like onions, mushrooms, or bell peppers (non-compulsory)
• 1 tsp butter, ghee, olive oil, or coconut oil
• 1 whole-wheat English muffin or 1-2 slices of whole-wheat sourdough
• 1 tsp chives
• ¼ tsp crimson chili flakes

Make It

1. In a mixing bowl, whisk egg, egg whites, cottage cheese, and non-compulsory veggies collectively.
2. Warmth a pan with the butter, ghee, or oil.
3. Add the egg combination and stir typically with a spatula for two to five minutes.
4. Toast your bread.
5. Add cooked eggs and high with chives and crimson pepper flakes.
6. Serve with extra veggies like sliced tomatoes and revel in.

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Ilana Muhlstein, MS, RDN