Name: Egg White and Cottage Cheese Scramble with Spinach and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg Whites; 0.5 cup 2% Cottage Cheese; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 0.5 medium Avocado

Nutrition

Per serving

420 calories

Protein: 33g; 31% of calories
Carbs: 31g; 29% of calories
Fat: 19g; 40% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to blister and soften.
Add the baby spinach to the skillet and toss until just wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the egg whites and cottage cheese until well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet.
Cook slowly, stirring gently with a spatula until the eggs are set and reach a fluffy, creamy consistency.
Fold the sautéed spinach and tomatoes back into the scramble.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately with the toasted bread and fresh avocado slices on the side.

Nutrition

Ingredients

Instructions

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