NUTRITION

SERVINGS

INGREDIENTS

3 large Whole Eggs (approx 150g)

3 Egg Whites (approx 99g)

1/4 cup Low-Fat Cottage Cheese (approx 60g)

1/2 cup diced Red Bell Pepper (approx 75g)

1 cup Spinach (approx 30g)

1/2 cup diced Tomatoes (approx 90g)

1/4 cup diced Onion (approx 40g)

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Stir in the cottage cheese gently to incorporate it into the egg mixture.

• 3

  Prepare your veggies by dicing the red bell pepper, tomatoes, and onion, and rinsing the spinach.

• 4

  Heat a non-stick skillet over medium heat. If desired, lightly spray with cooking spray.

• 5

  Sauté the diced onion and red bell pepper for about 2 minutes until they start softening.

• 6

  Add the tomatoes and spinach to the skillet and cook until the spinach wilts, about 1 minute.

• 7

  Pour in the egg and cottage cheese mixture into the skillet. Allow it to sit undisturbed for a few seconds before gently stirring.

• 8

  Continue to cook on medium heat, stirring occasionally, until the eggs are softly scrambled and just set.

• 9

  Season with salt and pepper to taste, then serve immediately.