Spinach and Ricotta Scramble

Calories: 253

Protein: 35g

Carbs: 11g

Fat: 10g

Key Nutrients: Vitamin A, Calcium

Ingredients:

• 6 large egg whites (102 calories, 21g protein)

• 100g low-fat ricotta cheese (70 calories, 6g protein)

• 2 cup spinach, chopped (14 calories, 2g protein)

• 1 tsp olive oil (40 calories, 0g protein)

• ¼ tsp dried basil

• ¼ tsp garlic powder

• Salt and black pepper to taste

Instructions:

1. Heat a non-stick pan over medium heat and add the olive oil.

2. Once hot, add the chopped spinach and cook for 2-3 minutes until wilted, stirring occasionally.

3. While spinach is cooking, whisk egg whites in a bowl until slightly frothy. Season with garlic powder, dried basil, salt, and pepper.

4. Pour the seasoned egg whites into the pan with the wilted spinach.

5. As eggs begin to set (about 30 seconds), add small dollops of ricotta cheese throughout.

6. Using a spatula, gently fold the eggs over themselves, creating fluffy curds. Continue until eggs are almost set but still look slightly wet (about 2-3 minutes).

7. Remove from heat (eggs will continue cooking slightly) and serve immediately while hot.