NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Egg Whites

1 tbsp Low-fat Cottage Cheese

2 cups Fresh Spinach

1 cup Sliced Mushrooms

1 tbsp Olive Oil

1 slice Whole Wheat Bread

1/4 medium Avocado

PREPARATION

• 1

  Heat half of the olive oil in a non-stick skillet over medium heat.

• 2

  Add the sliced mushrooms and sauté until they are browned and tender.

• 3

  Add the spinach to the skillet and cook until just wilted, then remove the vegetables from the pan and set aside.

• 4

  Wipe the pan and add the remaining olive oil.

• 5

  In a small bowl, whisk together the egg whites and cottage cheese until combined.

• 6

  Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set but still moist.

• 7

  Fold the sautéed mushrooms and spinach back into the scramble to warm through.

• 8

  Toast the whole wheat bread and top with the sliced avocado, mashing slightly if desired.

• 9

  Serve the egg white scramble immediately alongside the avocado toast.