NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup plain non-fat Greek yogurt

1 oz feta cheese

2 cup fresh spinach

1 tsp extra virgin olive oil

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and combined.

• 2

  Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the pan.

• 3

  Add the fresh spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

• 4

  Reduce the heat to medium-low and pour the egg mixture into the skillet over the spinach.

• 5

  Using a silicone spatula, gently push the eggs from the edges toward the center, allowing soft curds to form slowly.

• 6

  When the eggs are about 80% cooked and still look slightly wet, sprinkle the crumbled feta cheese over the top.

• 7

  Fold the feta into the eggs gently for another 30 seconds until the eggs are set but still creamy.

• 8

  Toast the sourdough bread until golden and crisp.

• 9

  Transfer the scramble to a plate and serve immediately with the warm sourdough toast.