NUTRITION

SERVINGS

INGREDIENTS

1.5 cups liquid egg whites

1 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

1 oz feta cheese

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced peppers and onions to the skillet, sautéing for 3-4 minutes until the onions are translucent and the peppers are tender.

• 4

  Stir in the baby spinach and cook for 1 minute just until it begins to wilt.

• 5

  In a small bowl, whisk the liquid egg whites with sea salt, black pepper, and nutritional yeast until frothy.

• 6

  Lower the heat to medium-low and pour the egg whites into the skillet over the vegetables.

• 7

  Using a silicone spatula, gently push the egg whites from the edges toward the center, cooking low and slow to maintain a fluffy texture.

• 8

  Once the eggs are nearly set, sprinkle the crumbled feta cheese over the top and fold gently.

• 9

  Remove from heat and transfer to a plate, topping with sliced avocado and freshly snipped chives before serving.