NUTRITION

SERVINGS

INGREDIENTS

1 cup fat-free cottage cheese

1 cup liquid egg whites

1 large egg

1 cup baby spinach

0.5 cup white mushrooms

0.25 cup red bell pepper

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Add the sliced mushrooms and diced red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are tender.

• 3

  In a medium bowl, whisk together the whole egg, liquid egg whites, sea salt, and black pepper until well combined.

• 4

  Stir the baby spinach into the skillet and cook for 1 minute until just wilted.

• 5

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

• 6

  Allow the eggs to set slightly, then gently fold in the cottage cheese.

• 7

  Continue to cook, stirring occasionally, until the eggs are fully set but still maintain a creamy, soft texture.

• 8

  Remove from heat, garnish with fresh chopped chives, and serve immediately.