NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

2 egg whites

1/4 cup low-fat shredded cheddar cheese

1/2 cup diced red bell pepper

1/2 cup diced yellow onion

1/2 cup fresh spinach

1/2 cup diced Roma tomato

1 teaspoon olive oil

Salt and Pepper to taste

PREPARATION

• 1

  Crack the 3 eggs and separate 2 egg whites into a bowl. Whisk together until fully combined, adding a pinch of salt and pepper.

• 2

  Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

• 3

  Sauté the diced red bell pepper and yellow onion in the skillet for about 2-3 minutes until they start to soften.

• 4

  Add the fresh spinach and diced Roma tomato, stirring for another 1-2 minutes until the spinach wilts slightly.

• 5

  Pour the egg mixture evenly into the skillet over the vegetables. Allow it to set for a few seconds before gently stirring.

• 6

  Slowly scramble the eggs with the vegetables until they are softly set but still fluffy; this should take about 3-4 minutes.

• 7

  Just before finishing, sprinkle the shredded low-fat cheddar cheese and stir gently to incorporate, allowing the cheese to melt.

• 8

  Taste and adjust seasoning with additional salt and pepper if needed, then serve warm.