NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

2 cup fresh baby spinach

1 medium tomato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

PREPARATION

• 1

  Dice the tomato into small pieces and set aside.

• 2

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

• 3

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

• 4

  Add the fresh baby spinach and diced tomatoes to the skillet, sautéing for 2-3 minutes until the spinach is wilted and the tomatoes are soft.

• 5

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

• 6

  Reduce the heat to low-medium and cook, stirring gently and frequently with a silicone spatula, until the eggs are softly set and creamy.

• 7

  Toast the sprouted grain bread until golden brown and serve the scramble immediately alongside the toast.