NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.75 cup low-fat cottage cheese

2 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Halve the cherry tomatoes and set them aside.

• 2

  In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.

• 3

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

• 4

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

• 5

  Add the fresh baby spinach to the skillet and toss with the tomatoes for 1 minute until the leaves are just wilted.

• 6

  Reduce the heat to medium-low and pour the egg mixture into the skillet over the vegetables.

• 7

  Allow the eggs to set for about 30 seconds, then gently fold in the cottage cheese using a silicone spatula.

• 8

  Continue to cook, stirring gently and occasionally, until the eggs are set but still maintain a creamy, moist texture.

• 9

  While the eggs finish cooking, toast the sprouted grain bread until golden and crisp.

• 10

  Serve the scramble immediately on a warm plate alongside the toasted bread.