NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup low-fat cottage cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium-sized bowl, crack the four eggs and add the cottage cheese, sea salt, black pepper, and garlic powder.

• 2

  Whisk the mixture vigorously with a fork or whisk until the eggs are fully broken down and combined with the cottage cheese.

• 3

  Place a non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the bottom of the pan.

• 4

  Add the fresh baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just beginning to wilt.

• 5

  Pour the egg and cottage cheese mixture directly over the spinach in the skillet.

• 6

  Allow the eggs to sit undisturbed for 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center.

• 7

  Continue to fold the eggs slowly over medium-low heat; the cottage cheese will melt into the eggs, creating a rich, creamy consistency.

• 8

  Remove the skillet from the heat when the eggs are set but still slightly moist to avoid overcooking.

• 9

  Transfer to a plate and enjoy immediately while warm.