Name: Egg White and Spinach Scramble with Cottage Cheese and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Liquid Egg Whites; 0.25 cup Low-Fat Cottage Cheese; 2 cups Fresh Baby Spinach; 0.5 cup Cherry Tomatoes; 1 slice Sprouted Grain Bread; 1 teaspoon Avocado Oil; 0.5 medium Avocado

Nutrition

Per serving

415 calories

Protein: 28g; 26% of calories
Carbs: 32g; 29% of calories
Fat: 22g; 45% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat the avocado oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and cook for 2 to 3 minutes until the skins begin to blister.
Add the fresh baby spinach to the skillet and sauté until just wilted.
In a small bowl, whisk together the liquid egg whites and cottage cheese until well combined.
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
Gently stir the mixture with a spatula, cooking until the eggs are set and reach a fluffy consistency.
While the eggs cook, toast the sprouted grain bread until golden.
Slice the avocado and place it on top of the toasted bread.
Serve the scramble immediately alongside the avocado toast, seasoning with a pinch of sea salt if desired.

Nutrition

Ingredients

Instructions

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