SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 5 MINUTES
INGREDIENTS
6 large [198 g] Egg White
0.5 cup, chopped [62 g] Zucchini
0.25 cup, chopped [28.5 g] Red Bell Pepper
0.25 cup, chopped [31.5 g] Red Onions
0.5 cup [15 g] Spinach (Chopped)
1 tsp [4.8 g] Olive Oil
1 dash [0.63 ml] Kosher Salt (To Taste)
1 dash [0.63 ml] Black Pepper (To Taste)
1 tbsp, fresh [3.8 g] Parsley (Garnish)
0.75 cup [169.5 g] Cottage Cheese (4% milk
fat)
0.5 cup [72 g] Berries
1 tbsp [21 g] Honey
1 small slice (2-1/2″ x 2″ x 1/2″) [15 g] Sour
Dough Bread
DIRECTIONS
1. Heat olive oil in a non-stick skillet over
medium heat.
2. Add the red onion, zucchini, and bell
pepper. Sauté for 3–4 minutes, until
softened.
3. Stir in the spinach and cook until just
wilted.
4. Pour in the egg whites and scramble gently,
cooking 2–3 minutes until set. Season with
kosher salt and black pepper.
5. In a small bowl, stir together cottage
cheese, berries, and honey.
6. Lightly toast a slice of sourdough bread.
(Optional: spread with butter while warm.)
7. Garnish the veggie scramble with chopped
parsley. Serve the scramble with the cottage
cheese and berries on the side.
NUTRITION INFO
Energy : 466 kcal Fat : 13.4 g Carbs : 46.1 g Protein : 44.9 g Fiber : 4.4 g Sugar : 31.8 g
