NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup low-fat cottage cheese

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium-sized bowl, whisk together the large eggs, liquid egg whites, low-fat cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

  Place a medium non-stick skillet over medium heat and add the extra virgin olive oil, swirling the pan to ensure the surface is evenly coated.

• 3

  Add the fresh baby spinach to the skillet and sauté for approximately 1 minute, or until the leaves are just wilted and bright green.

• 4

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

• 5

  Using a heat-resistant silicone spatula, gently push the eggs from the outer edges toward the center of the pan, creating soft, large curds.

• 6

  Continue to cook and stir gently for 2-3 minutes until the eggs are set through but still appear moist and tender.

• 7

  While the eggs are finishing, toast the slice of sprouted grain bread until it reaches your desired level of crispness.

• 8

  Transfer the scrambled eggs to a plate and serve immediately with the warm piece of toast.