NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup cottage cheese

1 large egg

1 cup baby spinach

0.25 cup red bell pepper

1 tsp avocado oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Finely dice the red bell pepper and roughly chop the baby spinach.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, whole egg, cottage cheese, sea salt, and black pepper until the mixture is uniform.

• 3

  Place a non-stick skillet over medium heat and add the avocado oil.

• 4

  Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until tender.

• 5

  Add the baby spinach to the pan and stir until it begins to wilt.

• 6

  Pour the egg and cottage cheese mixture into the skillet over the vegetables.

• 7

  Using a silicone spatula, gently fold the eggs from the edges to the center, cooking until the scramble is set and fluffy.

• 8

  While the eggs are finishing, toast the slice of sprouted grain bread until golden brown.

• 9

  Plate the scramble immediately, garnish with freshly chopped chives, and serve with the toast on the side.