Cottage Cheese and Egg Veggie Scramble

Ingredients

• 4 whole large eggs
• 150 g low-fat cottage cheese
• 60 g baby spinach, chopped
• 100 g cherry tomatoes, halved
• 1 tsp olive oil
• 1 tbsp chives, chopped
• 0.25 tsp fine salt
• 0.25 tsp black pepper

Instructions

1. Whisk the eggs with the salt and pepper until fully blended and slightly frothy. Set aside.
2. Heat the olive oil in a nonstick skillet over medium-low heat. Add the cherry tomatoes and cook for 2 minutes until they just begin to soften, then add the spinach and stir until it wilts, about 1 minute.
3. Pour in the eggs and let them sit for 20 seconds, then gently push them from the edges toward the center with a spatula, folding slowly, so they form soft, large curds. Cook until just barely set but still glossy, about 2 minutes — they finish cooking off the heat.
4. Remove from the heat and fold in the cottage cheese and chives; the residual warmth takes the chill off the cheese without overcooking the eggs. Serve right away.

Nutrition (per serving)

Calories

258

Protein

23 g

Fat

15 g

Carbs

6 g