Spinach and Cottage Cheese Egg Scramble
Fluffy whole eggs and egg whites softly scrambled with creamy cottage cheese, fresh baby spinach, and sweet burst cherry tomatoes.
- Prep: 5 min
- Cook: 10 min
- Total: 15 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $3.37/serving
Dietary
- Vegetarian
- Pescatarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Low-Calorie
- Low-Carb
- High-Protein
- Low-Saturated-Fat
- Kosher
- Halal
- Low-Fat
- Low-Sugar
Tags
- sauté
- quick
- healthy
- fresh
Ingredients
- 2 large eggs
- 1.25 cup liquid egg whites
- 1 cup low-fat cottage cheese
- 1 teaspoon olive oil
- 2 cup baby spinach
- 0.5 cup cherry tomatoes (halved)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 2 tablespoon fresh chives (chopped)
Instructions
- In a medium bowl, whisk together 2 large eggs, 1 1/4 cups liquid egg whites, 1 cup low-fat cottage cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly blended.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat for 1 minute.
- Add 1/2 cup halved cherry tomatoes and 2 cups baby spinach to the skillet and sauté for 2 minutes until the spinach is just wilted and tomatoes are warmed through.
- Reduce heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the vegetables.
- Gently stir and fold with a silicone spatula for 4 to 5 minutes until soft, creamy curds form and the eggs are cooked through.
- Divide evenly between two plates and garnish with 2 tablespoons chopped fresh chives if desired.
Notes
Blending or whisking the cottage cheese directly into the eggs creates soft, velvety curds without drying out.
Nutrition (per serving)
- Calories: 281
- Protein: 37.8 g
- Carbohydrates: 8.1 g
- Fat: 9.5 g
- Fiber: 1.5 g
- Sodium: 1280 mg
- Saturated Fat: 3 g
- Sugar: 5 g
- Cholesterol: 203 mg