NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 large egg

2 oz cooked chicken breast

1 tsp extra virgin olive oil

0.25 whole avocado

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites and the whole egg until well combined and slightly frothy.

• 2

  Heat the olive oil in a non-stick skillet over medium heat.

• 3

  Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.

• 4

  Stir in the fresh baby spinach and diced chicken breast, cooking just until the spinach begins to wilt.

• 5

  Lower the heat to medium-low and pour the egg mixture into the skillet.

• 6

  Using a spatula, gently move the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.

• 7

  Continue to cook until the eggs are set but still moist, then season with sea salt and black pepper.

• 8

  Remove from heat and fold in the crumbled feta cheese and minced fresh herbs.

• 9

  Plate the scramble and top with the sliced avocado before serving.