NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Baby Spinach

1/2 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

2 teaspoons Extra Virgin Olive Oil

1/2 medium Avocado

1 slice Sprouted Grain Bread

PREPARATION

• 1

  Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

• 2

  Add the diced onions and bell peppers, sautéing for 3-4 minutes until they begin to soften.

• 3

  Add the baby spinach to the skillet and cook just until wilted, then remove the vegetables from the pan and set aside.

• 4

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

• 5

  Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.

• 6

  Pour the egg white mixture into the pan and cook slowly, stirring gently with a spatula to create soft curds.

• 7

  Fold the sautéed peppers and onions back into the eggs just before they finish cooking.

• 8

  Toast the sprouted grain bread until golden brown.

• 9

  Serve the scramble over the bed of wilted spinach with sliced avocado on the side.