NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

2 whole brown rice cakes

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

2 tbsp sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Break the brown rice cakes into bite-sized pieces using your hands and set aside.

• 2

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform.

• 3

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

• 4

  Add the rice cake pieces to the skillet and toast for 2-3 minutes, stirring frequently, until they are golden brown and extra crispy.

• 5

  Reduce the heat to medium and pour the egg mixture directly over the toasted rice cakes.

• 6

  Immediately add the fresh baby spinach and sliced green onions to the pan.

• 7

  Using a silicone spatula, gently scramble the mixture for 3-4 minutes until the eggs are fully set but still tender.

• 8

  Transfer to a plate and serve immediately while the rice cakes maintain their crunch.