Slow-Scrambled Cottage Cheese Eggs with Chili Butter

Ingredients

• 3 (150 g) large eggs
• 1/2 tsp (2.5 ml) olive oil
• a pinch of fine sea salt and black pepper
• 3 tbsp (42 g) low-fat cottage cheese, 1%
• 2 tbsp (6 g) fresh chives, chopped
• 3 cups (90 g) baby spinach
• 1 tsp (5 g) unsalted butter
• 1/4 tsp (0.5 g) red chili flakes
• 1 tsp (5 ml) fresh lemon juice

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Method

1. Beat the eggs and put them in a cold 8-inch (20cm) nonstick skillet with the oil, salt and pepper. Turn the heat to its lowest setting.
2. Stir slowly and constantly for 8 to 10 minutes. Nothing seems to happen for five minutes, then the eggs thicken into soft curds. Take the pan off the heat while they still look a little wet.
3. Stir in the cottage cheese and chives off the heat and spoon the eggs over the spinach so the leaves wilt. Melt the butter with the chili flakes in the warm pan for 30 seconds, until it turns red, drizzle it over and finish with the lemon juice.