Name: Egg White and Spinach Scramble with Cottage Cheese and Fresh Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1/4 cup Low-Fat Cottage Cheese; 2 cups Fresh Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1 tablespoon Extra Virgin Olive Oil; 1 slice Whole Wheat Bread

Nutrition

Per serving

389 calories

Protein: 32g; 33% of calories
Carbs: 28g; 29% of calories
Fat: 17g; 38% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg whites into the skillet over the spinach, seasoning with a pinch of sea salt and black pepper.
Allow the whites to set slightly, then gently fold in the cottage cheese using a spatula.
Continue to scramble the mixture gently until the egg whites are fully cooked and the cottage cheese is warm and melty.
Toast the slice of whole wheat bread until golden brown.
Plate the scramble alongside the fresh halved cherry tomatoes and the warm toast.

Nutrition

Ingredients

Instructions

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