Name: Cottage Cheese Egg White Scramble with Sautéed Spinach and Tomatoes
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; 2 cups Fresh Baby Spinach; 1/2 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/4 Avocado

Nutrition

Per serving

392 calories

Protein: 34g; 35% of calories
Carbs: 31g; 31% of calories
Fat: 15g; 34% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften and blister.
Add the fresh baby spinach to the pan and toss until the leaves are just wilted.
In a small bowl, whisk together the egg whites and cottage cheese until the mixture is well combined.
Pour the egg and cottage cheese mixture into the skillet over the vegetables.
Gently scramble the eggs with a spatula, moving them constantly until they are set but still light and fluffy.
Toast the sprouted grain bread until golden and crisp.
Slice the avocado and place it on top of the toast, then serve immediately alongside the warm scramble.

Nutrition

Ingredients

Instructions

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