NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

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

1 cup Baby Spinach

1/4 cup Diced Red Bell Pepper

2 tbsp Diced Yellow Onion

1.5 tsp Avocado Oil

PREPARATION

• 1

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

• 2

  Add the diced onions and red bell peppers to the skillet and sauté for 3-4 minutes until the vegetables are tender and fragrant.

• 3

  Add the baby spinach to the pan and toss until just wilted.

• 4

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

• 5

  Reduce the heat to medium-low and pour the egg and cheese mixture over the sautéed vegetables.

• 6

  Gently stir the mixture with a spatula, moving the eggs from the edges toward the center until they are set but still creamy.

• 7

  Remove from heat immediately to prevent overcooking and season with a pinch of sea salt and cracked black pepper.