Macros are approximate. This demonstration recipe has not been kitchen-tested. Image shows a serving suggestion.
Ingredients
- 4 large eggs (about 200 g without shells)
- Scant 1 cup (200 g) 2% cottage cheese
- 2 packed cups (60 g) baby spinach
- 1 cup (150 g) halved cherry tomatoes
- 1 tsp (5 ml) olive oil
- 2 slices (80 g) whole-grain bread
Method
- Whisk eggs with cottage cheese and a pinch of black pepper.
- Heat oil in a nonstick skillet over medium heat. Cook tomatoes for 3 minutes, then wilt spinach for 1 minute.
- Reduce heat to medium-low. Add eggs and gently fold for 4-6 minutes until set, with no liquid egg remaining. Toast bread and divide everything equally.
Cook’s note: Take the pan off the heat as soon as the eggs are set.
Allergens: Egg, milk, wheat.
Approximate nutrition per serving: 370 kcal · Protein 30 g · Carbohydrates 25 g · Fat 16 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.