NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup low-fat cottage cheese

1 cup fresh baby spinach

0.25 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Lightly grease a small oven-safe baking dish or large ramekin with the extra virgin olive oil.

• 3

  In a medium mixing bowl, combine the low-fat cottage cheese, chopped chives, chopped parsley, garlic powder, sea salt, and black pepper.

• 4

  Gently fold the fresh baby spinach and halved cherry tomatoes into the cottage cheese mixture until evenly distributed.

• 5

  Transfer the cottage cheese and vegetable mixture into the prepared baking dish and smooth the top with a spatula.

• 6

  Using the back of a spoon, create three small wells in the cottage cheese mixture to hold the eggs.

• 7

  Carefully crack one egg into each of the three wells.

• 8

  Place the dish in the oven and bake for 18 to 22 minutes, or until the egg whites are fully set and opaque while the yolks remain slightly soft.

• 9

  Remove from the oven and let the dish rest for 2 minutes before serving to allow the base to firm up slightly.