NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 cup low-fat cottage cheese

2 cups fresh baby spinach

0.25 cup red onion

0.5 cup cherry tomatoes

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Finely dice the red onion and halve the cherry tomatoes.

• 2

  In a medium bowl, whisk together the eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder until the mixture is well combined.

• 3

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

• 4

  Add the red onion and cherry tomatoes to the skillet, sautéing for 3 to 4 minutes until the onions are translucent and the tomatoes begin to soften.

• 5

  Add the fresh baby spinach to the pan and toss with the vegetables for 1 minute until just wilted.

• 6

  Reduce the heat to medium-low and pour the egg mixture into the skillet.

• 7

  Using a silicone spatula, gently fold the eggs from the edges toward the center, continuing to stir slowly until the eggs are set but still moist and creamy.

• 8

  Remove the skillet from the heat immediately to prevent overcooking and serve the scramble warm.