NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/3 cup Liquid Egg Whites

1/2 cup Low-fat Cottage Cheese

150g Red Potatoes, diced

1 cup Broccoli Florets

2 teaspoons Olive Oil

1/4 cup Yellow Onion, diced

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the diced red potatoes with one teaspoon of olive oil and a pinch of salt and pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crisp.

• 4

  While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

• 5

  Add the diced onion and broccoli florets to the skillet and sauté for 5-7 minutes until the broccoli is tender-crisp.

• 6

  In a medium bowl, whisk together the eggs, egg whites, and cottage cheese until the mixture is well combined.

• 7

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

• 8

  Gently stir the eggs with a spatula until they are softly set and the cottage cheese is warm and melty.

• 9

  Plate the scramble alongside the roasted potatoes and serve immediately.