Name: Cottage Cheese Egg Scramble with Sautéed Spinach and Blueberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Chicken Eggs; 1/2 cup Low-Fat Cottage Cheese; 2 cups Fresh Baby Spinach; 1/2 cup Fresh Blueberries; 1 Kiwi Fruit, sliced; 1/2 teaspoon Extra Virgin Olive Oil

Nutrition

Per serving

355 calories

Protein: 27g; 30% of calories
Carbs: 28g; 31% of calories
Fat: 15g; 38% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté until just wilted, about 1-2 minutes.
Whisk the eggs in a small bowl and pour them into the skillet over the spinach.
As the eggs begin to set, gently fold in the cottage cheese.
Continue to cook, stirring occasionally, until the eggs are fluffy and the cottage cheese is warm and creamy.
Remove from heat and season with a pinch of sea salt or black pepper if desired.
Serve the scramble immediately alongside the fresh blueberries and sliced kiwi.

Nutrition

Ingredients

Instructions

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