NUTRITION

SERVINGS

INGREDIENTS

3 eggs (Large)

1/2 cup low-fat cottage cheese

1/2 cup diced red bell pepper

1/2 cup baby spinach

1/4 cup diced yellow onion

1 small Roma tomato

1 teaspoon extra virgin olive oil

PREPARATION

• 1

  Crack the eggs into a bowl and whisk them together with the low-fat cottage cheese until well combined.

• 2

  Prepare the vegetables by dicing the red bell pepper, yellow onion, and Roma tomato, and roughly chop the baby spinach.

• 3

  Heat a non-stick skillet over medium heat and add the extra virgin olive oil.

• 4

  Sauté the diced onions and red bell pepper for 2-3 minutes until they begin to soften.

• 5

  Add the tomatoes and spinach, cooking for an additional 1-2 minutes until the spinach wilts slightly.

• 6

  Pour the egg and cottage cheese mixture into the skillet, stirring gently to incorporate the vegetables evenly.

• 7

  Cook the scramble for 4-5 minutes, stirring occasionally until the eggs are just set but still moist.

• 8

  Remove from heat and serve immediately, enjoying the creamy texture and crisp freshness of the vegetables.