NUTRITION

SERVINGS

INGREDIENTS

1 large egg

2 cups liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 cup baby spinach

PREPARATION

• 1

  In a medium bowl, whisk together the whole egg, liquid egg whites, and Greek yogurt until the mixture is uniform and slightly frothy.

• 2

  Heat the olive oil in a large non-stick skillet over medium heat, ensuring the surface is well-coated.

• 3

  Add the baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted.

• 4

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.

• 5

  Using a silicone spatula, gently push the eggs from the outer edges toward the center to create large, soft curds.

• 6

  Sprinkle the crumbled feta cheese, sea salt, and black pepper over the eggs while they are still slightly wet.

• 7

  Continue to fold the eggs gently for another minute until they are cooked through but still appear moist.

• 8

  Remove the skillet from the heat immediately and garnish the scramble with chopped fresh chives before serving hot.