NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup 2% Low-Fat Cottage Cheese

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs, liquid egg whites, and cottage cheese until well combined and slightly frothy.

• 2

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

• 3

  Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.

• 4

  Add the baby spinach to the skillet and toss with the tomatoes until the spinach is just wilted, then remove the vegetables from the pan and set aside.

• 5

  Wipe the skillet clean if necessary and add the remaining teaspoon of olive oil.

• 6

  Pour the egg and cottage cheese mixture into the skillet, reducing the heat to medium-low.

• 7

  Allow the eggs to set slightly, then gently push them across the pan with a spatula to create soft, creamy curds.

• 8

  Just before the eggs are fully cooked, fold the sautéed spinach and tomatoes back into the scramble.

• 9

  Season with sea salt and black pepper, then serve immediately while warm.