Ingredients
Scale
- 1 lb Lean Ground Beef (90/10 or 93/7)
- 1.5 cups Low-fat or Full-fat Cottage Cheese
- 6 Large Eggs
- 2 cups Fresh Spinach, chopped
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- 1 tablespoon Avocado Oil or Olive Oil
- Optional: Sliced green onions for garnish
Instructions
- Place a large skillet over medium-high heat and add the oil. Once hot, add the ground beef. Break the meat apart with a spatula into small crumbles. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper over the beef. Cook until the beef is fully browned and no pink remains. Carefully drain any excess fat from the pan to keep the calorie count low.
- While the beef cooks, crack the six eggs into a large mixing bowl. Add the cottage cheese to the eggs. Whisk the mixture vigorously until the eggs are well combined with the cheese. Do not worry if there are still small lumps of cottage cheese; these will melt and create “cheese pockets” during the cooking process.
- Lower the heat of the skillet to medium. Stir the chopped spinach into the cooked beef until it begins to wilt. Pour the egg and cottage cheese mixture over the beef and spinach. Use a spatula to gently fold the eggs into the beef. Stir frequently to ensure the eggs scramble evenly and don’t stick to the bottom of the pan.
- Continue cooking for 4 to 6 minutes until the eggs are set but still moist. Remove the skillet from the heat immediately to prevent the eggs from becoming rubbery. If you are eating immediately, garnish with green onions. If meal prepping, allow the mixture to cool slightly before dividing it into four airtight containers.
- Cook Time: 25 minutes