Name: Egg White Vegetable Scramble with Cottage Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low Fat Cottage Cheese; 1/2 cup Red Bell Pepper, diced; 1 cup Baby Spinach; 1 Low Carb Tortilla; 1.5 teaspoons Extra Virgin Olive Oil; 1/4 Avocado, sliced; 1 tablespoon Nonfat Greek Yogurt

Nutrition

Per serving

368 calories

Protein: 35g; 35% of calories
Carbs: 26g; 26% of calories
Fat: 18g; 39% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
Add the baby spinach to the pan and toss until the leaves are just wilted.
Pour the egg whites into the skillet and scramble gently with the vegetables until they are almost fully set.
Stir in the cottage cheese and continue to cook for 30 seconds until the cheese is warmed through and the scramble is creamy.
Warm the low carb tortilla in a separate dry pan or over a low open flame until lightly toasted and pliable.
Spoon the egg white scramble into the center of the warm tortilla.
Top with the sliced avocado and a dollop of nonfat Greek yogurt before serving.

Nutrition

Ingredients

Instructions

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