Ingredients
4 large egg whites
1/2 cup low-fat cottage cheese
1/2 cup baby spinach
1/4 cup diced bell pepper
1/4 cup cubed avocado
6 whole grain crackers
1 tablespoon lemon juice
Salt to taste
Pepper to taste
Instructions
Whisk egg whites in a bowl until frothy. Season with salt and pepper.
Heat a non-stick skillet over medium heat. Pour the egg whites into the skillet and cook for 4-5 minutes until set but tender.
Fold in baby spinach and diced bell pepper during the last 2 minutes of cooking.
Transfer the cooked egg mixture to a lunch box container.
Spoon the cottage cheese over the eggs and top with avocado cubes.
Drizzle lemon juice over the cottage cheese for brightness.
Add whole grain crackers on the side of the container for crunch.
Seal the container for freshness and easy transport.
Notes
For longer storage, cover the lunch box with plastic wrap or a lid.
Freshen up the dish by adding seasonal herbs like dill or chives.
This recipe can be customized with additional veggies like cherry tomatoes or cucumber slices.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 lunch box
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 0mg