NUTRITION

SERVINGS

INGREDIENTS

1.25 cup Egg whites

0.5 cup 2% Cottage cheese

1 tsp Avocado oil

1 cup Baby spinach

0.25 cup Cherry tomatoes

1 slice Sprouted grain bread

0.25 whole Avocado

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

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

• 3

  Add the cherry tomatoes to the skillet and sauté for 2 minutes until the skins begin to soften.

• 4

  Add the baby spinach to the pan and toss until just wilted, which should take about 1 minute.

• 5

  Pour the egg white and cottage cheese mixture into the skillet over the vegetables.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked liquid to flow underneath.

• 7

  Continue cooking slowly over medium-low heat until the eggs are set but still moist and creamy.

• 8

  While the eggs finish, toast the sprouted grain bread and top it with the sliced avocado.

• 9

  Plate the fluffy scramble next to the avocado toast and garnish with fresh chopped chives.