Egg White and Cottage Cheese Scramble with Tomatoes
Makes 1 serving

INGREDIENTS
6 whites, about 198 g Egg white
100 g Cottage cheese
100 g Cherry tomatoes
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A few leaves, torn Fresh basil
To taste Salt
To taste Black pepper

METHOD
1. Spray a non-stick pan, get it hot and add the tomatoes whole. Leave them for three minutes until they blister and split, then tip them onto the plate.
2. Lower the heat to medium, spray again and pour in the whites seasoned with salt and pepper. Fold slowly until they are just set.
3. Take the pan off the heat, fold the cottage cheese through so it warms without melting, and serve with the tomatoes and basil.

Contains milk and eggs.

RECIPE NOTES
Cottage cheese goes in off the heat. On the heat it splits into water and grains, and the scramble goes from creamy to wet.
At 219 kcal this is one of the lightest plates in the batch, and still 34 g of protein. A slice of toast alongside takes it to about 300.

Full recipe: https://www.getfuel8.com/recipes/egg-white-cottage-cheese-scramble-tomatoes
