Scrambled Eggs with Spinach

Ingredients:

Take a medium sized non-stick skillet and heat over medium flame. (Optional: Use a teaspoon of olive oil if you would like to add healthy oil to your diet. This will increase the caloric content of the recipe by 45kcal and 5g of fat)
Put the spinach in the skillet and sauté till the spinach leaves wilt and all the excess water has evaporated from the skillet.
Finely chop the garlic clove while the spinach gets cooked. You should have about a teaspoon of chopped garlic.
Once the spinach is done, add the garlic and the diced onion. Sauté till the onion becomes light brown in color.
Now add the egg whites and scramble them with a spatula in the skillet till they get partly cooked.
Add the cottage cheese to the above mixture and continue to scramble. Make sure all ingredients are mixed well.
The cottage cheese might make it look watery, but continue to cook for about 3 to 5 minutes till the cheese starts bubbling and evaporating. (If drier cottage cheese is used, it will not get as bubbly or as creamy.)
Once you get a creamy but firm texture, remove the skillet from heat.
Add salt to taste.
Remove on to a plate and serve hot.

Nutritional Information:

(Amounts Per Serving)

Scrambled egg whites and spinach in breakfast is a great way to start your day! This dish is calorie friendly, proving only 118kcal per serving.
This is high in protein and very low in fat- which is a boon for people trying to lose weight.
Egg whites have been used to minimize the fat and cholesterol content without compromising on good quality protein.
Spinach provides Vitamins A, C, potassium, calcium and iron to the diet. A great way to add greens with little effort!
This recipe has a moderately high content of sodium and potassium, so people on a low sodium diet, or those having hypertension or any kidney ailments should consult their local health practitioner before incorporating this recipe in to their meal plan.