Ingredients:

  • 1 cup (90g) rolled oats
  • 1/2 cup (115g) low-fat cottage cheese
  • 2 scoops (60g) whey protein powder
  • 2 large (100g) eggs
  • 1 tsp (5g) baking powder
  • 1/4 cup (60ml) unsweetened almond milk
  • 4 large (200g) eggs
  • 4 slices (110g) lean turkey breast
  • 4 slices (80g) sharp cheddar cheese
  • 1 cup (30g) fresh baby spinach
  • 1 tbsp (15g) olive oil

Instructions:

  1. Combine rolled oats, low-fat cottage cheese, whey protein powder, 2 eggs, baking powder, and almond milk in a high-speed blender. Pulse on high for 30–45 seconds until completely smooth.
  2. Preheat and grease a non-stick waffle iron. Pour batter into the center and cook until steam stops escaping and the waffle is deep golden-brown. Transfer to a wire rack.
  3. In a skillet, sauté fresh baby spinach until wilted, then remove from pan.
  4. In the same pan, fry the remaining 4 eggs to preference. While eggs are still hot, layer turkey breast and cheese slices on top to melt.
  5. Assemble the sandwich by placing the egg, turkey, cheese, and spinach filling between two protein waffles.