NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

2 tsp extra virgin olive oil

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 oz feta cheese

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform and slightly frothy.

• 2

  Heat one teaspoon of the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Pour the egg mixture into the hot skillet and cook undisturbed for about 3 minutes until the bottom is deeply golden and the edges are crisp.

• 4

  Carefully flip the egg disc and cook for an additional 60 seconds until the center is fully set.

• 5

  In a large salad bowl, combine the mixed baby greens, diced cucumber, and halved cherry tomatoes.

• 6

  Whisk the remaining teaspoon of olive oil with the lemon juice and chopped parsley, then toss thoroughly with the salad components.

• 7

  Plate the golden eggs alongside the fresh salad and garnish with crumbled feta cheese, sea salt, and black pepper.