1/4 cup chopped onion
1/2 cup chopped bell peppers
2 cups fresh spinach
3 eggs
1/2 cup 2% cottage cheese
1/4 cup half and half
1/4 cup shredded cheddar cheese
salt & pepper to taste
Spray an ovenproof 10" skillet with non-stick spray. Place the onions, peppers and spinach into the skillet and cook covered on med. low heat until spinach, onions and peppers are tender, about 10-15 minutes. Mash with a fork to blend flavors and spread evenly over bottom of skillet. In a blender or food processor combine the eggs and cottage cheese. Blend until completely mixed and cottage cheese is no longer lumpy. Pour over spinach mixture. Place back onto burner, cover and cook until the egg mixture has set, about 10 minutes depending on your type of skillet. Remove from heat. Sprinkle with cheddar cheese and place under the broiler until the cheese melts.
This recipe originally called for zucchini and tomatoes. I'm not a big fan of either so I made a few changes letting it fit my own taste and still kept it within my calorie/protein/carb limits. This turned out delicious!
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 313 | |
| % Daily Value * | |
| Total Fat 20 g | 31 % |
| Saturated Fat 10 g | 51 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 330 mg | 110 % |
| Sodium 497 mg | 21 % |
| Potassium 365 mg | 10 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 3 g | |
| Protein 24 g | 48 % |
| Vitamin A | 73 % |
| Vitamin C | 16 % |
| Calcium | 32 % |
| Iron | 14 % |
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