NUTRITION

SERVINGS

INGREDIENTS

3 large whole eggs

3 large egg whites

1/4 cup low-fat cottage cheese

1 cup fresh spinach

1/2 cup halved cherry tomatoes

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

1 tsp olive oil

2 tbsp chopped fresh basil

2 tbsp chopped fresh parsley

Salt and pepper to taste

PREPARATION

• 1

  Crack the whole eggs into a bowl and add the egg whites. Whisk them together until evenly mixed.

• 2

  Stir in the cottage cheese, which will add a creamy texture to the scramble.

• 3

  Preheat a non-stick skillet over medium heat and add the olive oil.

• 4

  Sauté the diced onions, red bell pepper, and halved cherry tomatoes in the skillet for about 2-3 minutes until they slightly soften.

• 5

  Add the fresh spinach to the skillet and cook until wilted, about 1 minute.

• 6

  Pour the egg mixture into the skillet with the veggies. Cook gently, stirring occasionally to create fluffy curds.

• 7

  Once the eggs are nearly set, stir in the chopped basil and parsley, and season with salt and pepper.

• 8

  Cook for an additional minute until everything is well combined and the eggs are fully cooked.

• 9

  Serve warm and enjoy this fresh, herb-infused, protein-packed scramble.