Name: Scrambled Egg Whites with Cottage Cheese and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Liquid Egg Whites; 1/2 cup Low-Fat Cottage Cheese (2%); 2 cups Baby Spinach; 1.5 tablespoons Extra Virgin Olive Oil; 2 slices Sourdough Bread; 1/2 medium Avocado

Nutrition

Per serving

679 calories

Protein: 41g; 24% of calories
Carbs: 50g; 29% of calories
Fat: 36g; 47% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat half of the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted, then set aside.
Whisk the liquid egg whites and cottage cheese together in a bowl until thoroughly combined.
Heat the remaining olive oil in the same skillet over medium-low heat, pour in the egg white mixture, and gently scramble until soft and fluffy.
Fold the sautéed spinach back into the scrambled eggs just before they finish cooking.
Toast the sourdough bread slices to your liking and slice the fresh avocado.
Plate the warm scrambled eggs alongside the toasted sourdough and sliced avocado, seasoning with salt and pepper to taste.

Nutrition

Ingredients

Instructions

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