Egg White & Cottage Cheese Power Scramble
5min
5min
1
619
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Chef's Note
Blending your cottage cheese into the egg whites breaks down those casein clumps to give you an incredibly velvety, custard-like scramble every single time.
Tags
Ingredients
1 1/8 cups raw liquid egg whites
1/2 cup low-fat cottage cheese (2% milkfat)
2 cups fresh baby spinach
2 slices whole wheat bread slices
2/3 cup fresh blueberries
1/2 medium fresh avocado
1 tsp extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
Instructions
- 1
In a blender or a tall cup using an immersion blender, combine 1 1/8 cups raw liquid egg whites, 1/2 cup low-fat cottage cheese, 1/4 tsp salt, and 1/4 tsp black pepper.
- 2
Blend on high speed for 15 to 20 seconds until the mixture is completely smooth, frothy, and no visible cheese curds remain.
- 3
Heat 1 tsp extra virgin olive oil in a non-stick skillet over medium-low heat. Add 2 cups fresh baby spinach and cook for 1 to 2 minutes until just wilted.
- 4
Pour the blended egg white and cottage cheese mixture directly into the skillet with the wilted spinach.
- 5
Cook over medium-low heat, stirring constantly with a silicone spatula for 3 minutes. The emulsified cottage cheese will create incredibly soft, velvety curds. Remove from the heat while still slightly wet, as they will finish cooking on the plate.
- 6
While the eggs cook, place 2 slices of whole wheat bread in a toaster and toast until golden brown.
- 7
Slice 1/2 medium fresh avocado, place it on the toasted bread, and mash it gently with a fork.
- 8
Plate the warm egg scramble next to the avocado toast, and serve with 2/3 cup fresh blueberries on the side.
Nutrition Information (per serving)
619
54g
62g
17g
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