NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup low-fat cottage cheese

1 whole almond flour tortillas

1 cup baby spinach

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

• 4

  Pour the egg and cottage cheese mixture into the skillet with the spinach.

• 5

  Using a silicone spatula, gently push the eggs across the pan to create large, soft curds, cooking until the eggs are set but still appear moist and creamy.

• 6

  While the eggs finish cooking, warm the almond flour tortillas in a separate dry pan over medium-high heat for 30 seconds per side until they are soft and pliable.

• 7

  Divide the savory egg scramble evenly between the two warm tortillas and serve immediately.