NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

1 oz feta cheese

2 cups fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat, ensuring the surface is evenly coated.

• 3

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

• 4

  Pour the egg mixture into the skillet over the spinach and allow it to sit undisturbed for 30 seconds to begin setting.

• 5

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

• 6

  Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet, continuing to fold gently until the eggs are just set.

• 7

  Remove the skillet from the heat immediately to maintain a tender texture and prevent the eggs from becoming rubbery.

• 8

  Transfer the scramble to a plate and serve alongside the plain non-fat Greek yogurt for a high-protein, creamy addition.