NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Liquid Egg Whites

1/3 cup 2% Low Fat Cottage Cheese

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 medium Avocado, sliced

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

• 1

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

• 2

  Add the halved cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and blister.

• 3

  Toss in the fresh baby spinach and cook until just wilted, then remove the vegetables from the pan and set aside.

• 4

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

• 5

  Pour the egg mixture into the same skillet and cook over medium-low heat, stirring gently with a spatula.

• 6

  Once the eggs are nearly set, fold the sautéed tomatoes and spinach back into the scramble.

• 7

  Toast the sprouted grain bread until golden brown.

• 8

  Plate the scramble alongside the toast and top with the fresh slices of buttery avocado.