Sunday Scrambled Eggs with Cottage Cheese and Greens

Fluffy scrambled eggs enriched with low-fat cottage cheese and served with quickly sautéed spinach and a slice of whole-grain toast. A simple, protein-packed, and low-fat meal perfect for any time of day.

• Prep: 5 min
• Cook: 10 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• High-Protein
• Low-Fat
• Nut-Free
• Soy-Free
• Vegetarian
• Pescatarian
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• sauté
• healthy
• comfort food
• classic

Ingredients

• 8 eggs
• 1 cup low-fat cottage cheese
• 0.25 cup skim milk
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon olive oil
• 5 ounce fresh spinach
• 1 clove garlic (minced)
• 4 slice whole-grain toast
• 0.25 cup fresh chives (chopped)

Instructions

1. In a medium bowl, whisk together 8 large eggs, 1 cup low-fat cottage cheese, 1/4 cup skim milk or water, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until well combined.
2. Heat a large non-stick skillet over medium-low heat. Pour in the egg mixture. Cook, stirring gently with a rubber spatula, until the eggs are mostly set but still moist, about 5-7 minutes. Remove from heat.
3. While eggs are cooking, heat 1 teaspoon olive oil in a separate small skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Add 5 ounces fresh spinach and cook, tossing, until wilted, about 2-3 minutes.
4. Serve the scrambled eggs and sautéed spinach alongside 4 slices whole-grain toast. Garnish with 1/4 cup chopped fresh chives, if desired.

Notes

Ensure the eggs are not overcooked to maintain their fluffy texture. Feel free to use any greens you prefer, such as kale or Swiss chard.

Nutrition (per serving)

• Calories: 305
• Protein: 31 g
• Carbohydrates: 26.5 g
• Fat: 11.5 g
• Fiber: 4.5 g
• Sodium: 850 mg
• Saturated Fat: 3.5 g
• Sugar: 5 g
• Cholesterol: 380 mg