Serving suggestion. Nutrition is approximate.
Equipment
- 24 cm / 9 1/2 inch nonstick skillet
- bowl
- whisk
- silicone spatula
- toaster
- thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Replace spinach with the same weight of chopped chard; soften the chopped stems first.
Make it work
- Wet spinach makes a watery scramble. Dry it well and evaporate its moisture before adding eggs.
Prep 10 min · Cook 10 min
Serves 2 | Prep 10 min | Cook 10 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 3 large (150 g without shells) Large eggs
- 200 g / 7.1 oz Pasteurized liquid egg whites
- 150 g / 5.3 oz Cottage cheese, 2% fat
- 180 g / 6.3 oz Spinach, stems trimmed
- 8 g / about 1 3/4 tsp Olive oil
- 2 g / about 3/8 tsp Fine salt
- 0.5 g / about 1/4 tsp Black pepper
- 80 g / 2.8 oz Whole-wheat bread
Step-by-step method
- Whisk the eggs
Roughly chop the washed, thoroughly dried spinach. Whisk the three eggs, liquid whites, salt and pepper until blended; keep the cottage cheese separate. - Wilt the spinach
Heat all the oil in a 24 cm / 9 1/2 inch nonstick skillet over medium heat. Add the spinach in two batches and stir for 2-4 minutes, until wilted. Let visible moisture evaporate. - Start the scramble
Reduce the heat to medium-low. Pour in the eggs and leave for 20 seconds, then sweep a silicone spatula slowly across the base, folding the set edges into the center. - Fold in the cheese
When the eggs are mostly set, fold in the cottage cheese. Cook gently for another 1-2 minutes, turning the curds without pressing them into small crumbs. - Check doneness
The mixture should be set with no pooled liquid egg and reach 71°C / 160°F. Remove the skillet from the heat promptly so the eggs stay tender. - Toast and serve
Toast the measured bread. Divide all the scramble and toast equally between two plates and serve immediately.
Cook’s notes
Wet spinach makes a watery scramble. Dry it well and evaporate its moisture before adding eggs.
Storage & reheating
- Cool promptly in shallow portions and refrigerate at 4°C / 40°F or below. Use within 3 days. Reheat cooked leftovers to 74°C / 165°F.
Allergens
Contains: milk, eggs, wheat. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 373 kcal · Protein 35 g · Carbohydrates 26 g · Fat 15 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
