Name: Cottage Cheese Egg Scramble with Spinach and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Liquid Egg Whites; 1/3 cup 2% Low Fat Cottage Cheese; 2 teaspoons Extra Virgin Olive Oil; 1 cup Fresh Baby Spinach; 1/2 cup Cherry Tomatoes, halved

Nutrition

Per serving

337 calories

Protein: 29g; 35% of calories
Carbs: 8g; 10% of calories
Fat: 21g; 55% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
Add the fresh baby spinach to the pan and toss with the tomatoes until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
Continue cooking slowly until the eggs are set but still moist, as the cottage cheese will keep them creamy.
Remove from heat immediately and season with a pinch of sea salt and black pepper before serving.

Nutrition

Ingredients

Instructions

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