Name: Eggs and Cottage Cheese Fiber Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 0.5 cup low-fat cottage cheese; 2 large eggs; 0.5 cup black beans; 1 cup baby spinach; 0.13 whole avocado; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

Nutrition

Per serving

443 calories

Protein: 37g; 33% of calories
Carbs: 33g; 30% of calories
Fat: 18g; 37% of calories

Ingredients

9 items

Instructions

Prep 5 min · Cook 10 min

Bring a small saucepan of water to a rolling boil over high heat.
Gently lower the eggs into the water using a slotted spoon and cook for exactly 6 minutes and 30 seconds.
While the eggs boil, heat the olive oil in a non-stick skillet over medium-high heat.
Add the baby spinach and rinsed black beans to the skillet, stirring frequently until the spinach is wilted and the beans are hot.
Prepare an ice bath in a small bowl; once the timer for the eggs is up, transfer them immediately to the ice bath for 2 minutes.
Spread the cottage cheese into the bottom of a shallow serving bowl.
Layer the warm spinach and black bean mixture over one side of the cottage cheese.
Peel the eggs, slice them in half to reveal the jammy centers, and place them in the bowl along with the sliced avocado.
Finish the dish by sprinkling sea salt, black pepper, and red pepper flakes over the top.

Nutrition

Ingredients

Instructions

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