NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 tbsp extra virgin olive oil

1 cup baby spinach

0.5 cup red bell pepper

0.5 cup zucchini

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Finely dice the red bell pepper and zucchini, and roughly chop the baby spinach.

• 2

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

• 3

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

• 4

  Add the diced bell pepper and zucchini to the skillet, sautéing for 3-4 minutes until they are tender-crisp.

• 5

  Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.

• 6

  Use a spatula to gently move the eggs across the pan, creating soft curds until they are nearly set.

• 7

  Stir in the baby spinach, sea salt, black pepper, and garlic powder, continuing to cook until the spinach is wilted.

• 8

  Sprinkle the crumbled feta cheese over the scramble and remove from heat.

• 9

  Garnish with fresh parsley and serve immediately while hot and fluffy.