SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 20 MINUTES
INGREDIENTS
1 tsp [4.5 g] Extra Virgin Olive Oil
1 cup [161 g] Potato (Diced)
2 tbsp [29.6 g] Water
0.5 cup, pieces or slices [35 g] Mushrooms
1 clove [3 g] Garlic (Minced)
1 cup [30 g] Spinach
1 cup [243 g] Egg White
0.5 cup [113 g] Lowfat (1-2% Fat) Cottage
Cheese
1 dash [0.63 ml] Kosher Salt (To taste)
1 dash [0.63 ml] Black Pepper (To taste)
1 medium [166 g] Pear (Sliced)
DIRECTIONS
1. Heat olive oil in a nonstick skillet over
medium heat.
2. Add the diced potatoes and water. Cover and
steam for 5–7 minutes, or until the potatoes
are tender. Remove the lid and cook 2–3
minutes to brown lightly.
3. Stir in the mushrooms and minced garlic.
Cook for 2 minutes until the mushrooms
soften slightly.
4. Add spinach and cook until wilted.
5. Pour in the egg whites. Cook, stirring
gently, until the eggs are fully set but not
dry.
6. Fold cottage cheese into the scramble and
warm through.
7. Season with additional salt and pepper to
suit your taste. Serve with pear slices on the
side.
NUTRITION INFO
Energy : 529 kcal Fat : 10.4 g Carbs : 65 g Protein : 45.9 g Fiber : 9 g Sugar : 23.1 g
