NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Cottage Cheese

1 slice Sprouted Grain Bread

1 tsp Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

1/2 cup chopped Red Bell Pepper

1/2 medium Avocado

PREPARATION

• 1

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

• 2

  Add the chopped red bell peppers and sauté for 3-4 minutes until they begin to soften.

• 3

  Toss in the fresh baby spinach and cook just until wilted, then remove the vegetables from the skillet and set them aside on a plate.

• 4

  Wipe the skillet if necessary and pour in the liquid egg whites.

• 5

  Let the egg whites cook undisturbed for about 30 seconds until the edges start to set, then gently stir.

• 6

  Fold in the cottage cheese and continue to scramble the mixture until the eggs are fully cooked and the cheese is creamy and warm.

• 7

  Stir the sautéed peppers and spinach back into the egg mixture to combine.

• 8

  Toast the sprouted grain bread until golden brown.

• 9

  Plate the scramble alongside the toast and top with freshly sliced avocado.