NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese (2%)

1.5 oz Smoked Turkey Breast, chopped

1 cup Fresh Spinach

2.5 tsp Extra Virgin Olive Oil, divided

2 cups Fresh Arugula

Lemon juice, salt, and pepper to taste

PREPARATION

• 1

  In a small bowl, whisk the eggs together with the cottage cheese until well combined.

• 2

  Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

• 3

  Add the chopped smoked turkey and spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

• 4

  Pour the egg and cottage cheese mixture into the skillet with the turkey and spinach.

• 5

  Gently scramble the eggs using a spatula, cooking until the eggs are set but still moist and creamy.

• 6

  While the eggs cook, toss the arugula with the remaining 1.5 teaspoons of olive oil and a squeeze of fresh lemon juice in a separate bowl.

• 7

  Season the scramble and the salad with a pinch of sea salt and cracked black pepper.

• 8

  Plate the scramble alongside the fresh arugula salad and serve immediately.