NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1.5 oz feta cheese

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Halve the cherry tomatoes and roughly chop the baby spinach to prepare for the scramble.

• 2

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

• 3

  Place a non-stick skillet over medium heat and add the extra virgin olive oil.

• 4

  Add the cherry tomatoes to the hot skillet and sauté for 2-3 minutes until the skins begin to blister and soften.

• 5

  Stir in the chopped baby spinach and cook for about 1 minute until it is just wilted.

• 6

  Pour the egg mixture into the skillet, allowing it to sit for 10-15 seconds until the bottom begins to set.

• 7

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

• 8

  When the eggs are mostly cooked but still look slightly wet, sprinkle the crumbled feta cheese evenly over the top.

• 9

  Remove the skillet from the heat immediately, garnish with freshly chopped chives, and serve while warm.