NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

1/2 cup chopped Red Bell Pepper

2 tablespoons chopped Red Onion

1 teaspoon Extra Virgin Olive Oil

1/4 cup Nonfat Greek Yogurt

1/4 Avocado, sliced

PREPARATION

• 1

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

• 2

  Add the chopped red onion and bell pepper to the pan and sauté for 3-4 minutes until the vegetables begin to soften.

• 3

  Stir in the cooked quinoa and fresh spinach, cooking just until the spinach is wilted and the quinoa is heated through.

• 4

  In a small bowl, whisk together the whole eggs and egg whites until well combined.

• 5

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

• 6

  Gently scramble the mixture with a spatula until the eggs are set to your desired consistency.

• 7

  Transfer the scramble to a plate and top with a dollop of Greek yogurt and the fresh avocado slices.