NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Liquid Egg Whites

1/2 cup Low-Fat Cottage Cheese (2%)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 slice Sprouted Grain Bread

2 teaspoons Avocado Oil

PREPARATION

• 1

  Heat the avocado oil in a medium non-stick skillet over medium heat.

• 2

  Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister.

• 3

  Add the baby spinach to the pan and toss until just wilted, then remove the vegetables from the pan and set aside.

• 4

  In a small bowl, whisk together the egg whites and cottage cheese until well combined.

• 5

  Pour the egg mixture into the same skillet and lower the heat to medium-low.

• 6

  Cook the eggs, stirring gently and continuously with a silicone spatula, until they are set but still look moist and creamy.

• 7

  Fold the sautéed spinach and tomatoes back into the scramble.

• 8

  Toast the sprouted grain bread until golden and crisp.

• 9

  Serve the scramble immediately alongside the toast, seasoned with a pinch of sea salt and cracked black pepper if desired.