NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup cottage cheese

1 cup baby spinach

1 tsp extra virgin olive oil

1 slice whole grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat, ensuring the surface is evenly coated.

• 3

  Add the baby spinach to the skillet and sauté for 1 to 2 minutes until the leaves are just wilted and bright green.

• 4

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

• 5

  Allow the eggs to set for about 30 seconds, then use a heat-resistant spatula to gently push the eggs from the outer edges toward the center.

• 6

  Continue to stir slowly and gently, allowing the cottage cheese to melt into the eggs and create soft, fluffy curds.

• 7

  Once the eggs are set but still look slightly moist, remove the skillet from the heat.

• 8

  Toast the whole grain bread until golden brown and serve immediately alongside the warm egg scramble.