High Protein Scrambled Eggs with Cottage Cheese
This recipe for scrambled eggs is an easy way to infuse more protein and nutrition into your breakfast meal – or, if your family is anything like mine, it’s a terrific “breakfast for dinner” meal, too!
Ingredients
- 2 cups baby spinach leaves
- 2 large eggs, or 4 egg whites
- ¼ cup low-fat cottage cheese
- Pinch salt and pepper
- Olive oil spray
Instructions
- In a small mixing bowl, crack the eggs and add the cottage cheese. Season with a pinch of salt and pepper, then whisk until fully combined. Set aside.
- Heat a medium skillet over medium-high heat and generously mist it with olive oil spray. Add the spinach leaves and using a rubber spatula, sauté for about 1-2 minutes until wilted down.
- Reduce the heat to medium-low, then pour the egg-cottage cheese mixture into the pan with the spinach. Using the rubber spatula, gently push sections of the eggs towards the center of the pan as they begin to set. Continue doing this for about 2 to 2.5 minutes, until the eggs are creamy, softly scrambled and just set.
- Remove from heat, garnish with optional ground black pepper, fresh herbs like parsley or chives, and enjoy!
Notes
Ingredient additions & swaps
• For added nutrients and flavor, toss in some diced bell peppers, onions, chopped tomatoes or mushrooms when sautéing the spinach. • If you prefer, you can swap in ricotta cheese for the cottage cheese—I recommend using part-skim ricotta cheese to lower saturated fat in your scramble. You can also use crumbled feta for a different flavor and texture. • Fresh herbs like basil, dill, or cilantro make a delicious garnish to enhance flavor. • Want even more protein? Add a couple of slices of lean turkey or smoked salmon. • If you opt for 4 egg whites instead of 2 whole eggs, the dish contains 140 calories, 24g protein, 1g fat (0g saturated fat), and 0mg cholesterol. Serving suggestion
• Serve your scrambled eggs with a slice of whole-grain toast or a side of fresh fruit for a complete and balanced breakfast.
• For added nutrients and flavor, toss in some diced bell peppers, onions, chopped tomatoes or mushrooms when sautéing the spinach. • If you prefer, you can swap in ricotta cheese for the cottage cheese—I recommend using part-skim ricotta cheese to lower saturated fat in your scramble. You can also use crumbled feta for a different flavor and texture. • Fresh herbs like basil, dill, or cilantro make a delicious garnish to enhance flavor. • Want even more protein? Add a couple of slices of lean turkey or smoked salmon. • If you opt for 4 egg whites instead of 2 whole eggs, the dish contains 140 calories, 24g protein, 1g fat (0g saturated fat), and 0mg cholesterol. Serving suggestion
• Serve your scrambled eggs with a slice of whole-grain toast or a side of fresh fruit for a complete and balanced breakfast.
Nutrition Information per serving
Serving Size: 1 serving using 2 whole eggsCalories: 210Carbohydrates: 6gProtein: 22gTotal Fat: 10g— Unsaturated Fat: 6.5g— Saturated Fat: 3.5gCholesterol: 375mgSodium: 600mgPotassium: 503mgFiber: 3gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin A: 5883IUVitamin C: 16mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.