Name: Cottage Cheese and Egg Veggie Scramble with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/3 cup Low-fat Cottage Cheese (2%); 2 cups Fresh Baby Spinach; 1/2 cup Red Bell Pepper, chopped; 1 tsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread

Nutrition

Per serving

359 calories

Protein: 27g; 30% of calories
Carbs: 25g; 28% of calories
Fat: 17g; 42% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a medium non-stick skillet over medium heat.
Add the chopped red bell peppers and sauté for 2-3 minutes until they begin to soften.
Add the baby spinach to the skillet and cook for 1 minute until just wilted, then transfer the vegetables to a plate and set aside.
In a small bowl, whisk the eggs and cottage cheese together until well combined.
Pour the egg mixture into the same skillet and cook, stirring gently with a spatula, until soft, creamy curds form.
Fold the sautéed peppers back into the eggs during the last 30 seconds of cooking.
Toast the sprouted grain bread until golden brown.
Serve the egg scramble over the bed of sautéed spinach with the toasted bread on the side.

Nutrition

Ingredients

Instructions

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