High Protein Breakfast Scramble
220kcal
Ingredients
- 2 large eggs
- 2 large egg whites
- 1/2 cup low-fat cottage cheese
- 1/4 cup chopped baby spinach
- 1/4 cup diced red bell pepper
- 2 tbsp shredded reduced-fat cheddar cheese
- 1 tbsp olive oil
- Salt and black pepper, to taste
Equipment
- nonstick skillet
- spatula
- knife
- cutting board
Method
- In a medium bowl, whisk together the eggs, egg whites, and cottage cheese until well combined and slightly frothy.
- Heat olive oil in a nonstick skillet over medium heat until shimmering.
- Add bell pepper and sauté for 2–3 minutes until slightly softened.
- Stir in the spinach and cook for another 1–2 minutes until wilted.
- Pour in the egg mixture and stir gently to distribute the veggies evenly.
- Let cook undisturbed for about 2–3 minutes, then stir gently until just set but still moist.
- Sprinkle cheddar cheese over the top and cook for 1 more minute until melted.
- Season with salt and pepper to taste, then serve warm.
Nutrition
Calories220kcalCarbohydrates6gProtein25gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol210mgSodium380mgPotassium340mgFiber1.5gSugar2gVitamin A1100IUVitamin C20mgCalcium160mgIron2mg
Notes
Use lactose-free cottage cheese or plant-based cheese if you’re dairy-sensitive. You can prep ingredients in advance and store leftovers in the fridge for up to 3 days. This scramble also works great as a filling for breakfast burritos or wraps.