NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

1 cup sliced baby bella mushrooms

2 cups fresh baby spinach

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 oz crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and sliced baby bella mushrooms, sautéing for 5-7 minutes until the mushrooms are golden and tender.

• 3

  Toss in the fresh baby spinach and cook for 1-2 minutes until just wilted, then remove the vegetable mixture from the pan and set aside.

• 4

  In a medium bowl, whisk together the eggs, liquid egg whites, plain non-fat Greek yogurt, sea salt, black pepper, and garlic powder until smooth.

• 5

  Wipe out the skillet, return to medium-low heat, and pour in the egg mixture, stirring gently with a spatula to create soft, creamy curds.

• 6

  When the eggs are nearly set, fold the sautéed vegetables, nutritional yeast, and crumbled feta cheese back into the pan until warmed through.