NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 large egg

1 cup fresh baby spinach

0.25 cup diced red onion

1 tsp extra virgin olive oil

0.25 whole avocado

1 slice sprouted grain bread

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Toast the sprouted grain bread until golden brown and set aside.

• 2

  In a medium bowl, whisk together the liquid egg whites, whole egg, cottage cheese, sea salt, black pepper, and garlic powder until well combined.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 4

  Add the diced red onion to the skillet and sauté for 2-3 minutes until softened and translucent.

• 5

  Add the fresh baby spinach to the pan and toss for 1 minute until just wilted.

• 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 toward the center, cooking until the eggs are set but still moist and creamy.

• 8

  Plate the scramble immediately alongside the toast and top with the sliced avocado.