Cottage Cheese Scramble with Grapefruit-Avocado Salad

Ingredients

• 2 pink grapefruits
• 0.5 pomegranate
• 2 Avocados
• Salt
• Pepper
• 4 tsp flaxseed oil
• 6 Eggs
• 0.25 tsp Chili flakes
• 2 tbsp olive oil
• 80 g cottage cheese (4 tbsp; 10% fat)
• 1 Handful Parsley (5 g)
• 120 g whole wheat bread (4 small slices)

Instructions

1. 1.

   Peel grapefruits, removing all white pith. Cut fruit fillets between the membranes, collecting the juice and squeezing the remaining fruit well. Remove pomegranate seeds from the fruit. Halve avocados, remove pits, scoop out flesh, and slice lengthwise.

2. 2.

   Arrange grapefruit fillets and avocado slices on large plates. Whisk collected grapefruit juice with salt, pepper, and flaxseed oil and drizzle over the top. Sprinkle with pomegranate seeds.

3. 3.

   Whisk eggs in a bowl with 2 tbsp water and season with salt, pepper, and chili flakes. Heat oil in a large pan. Let the egg mixture set for 5 minutes over medium heat. Distribute cottage cheese in small pieces on top, stir everything lightly, and let it set for another 1 minute.

4. 4.

   To serve, wash, dry, and chop parsley. Arrange the scrambled eggs next to the salad, sprinkle with parsley, and serve bread slices separately.