NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

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 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

  In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.

• 2

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

• 3

  Add the diced red onion and red bell pepper to the skillet, sautéing for 4 to 5 minutes until the vegetables are softened and the onions are translucent.

• 4

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

• 5

  Reduce the heat to medium-low and pour the egg mixture over the sautéed vegetables.

• 6

  Using a silicone spatula, gently fold the eggs by pushing them from the outer edges toward the center, allowing the liquid egg to flow into the gaps to create soft, pillowy curds.

• 7

  When the eggs are almost set but still slightly moist, sprinkle the crumbled feta cheese evenly over the top.

• 8

  Continue to fold gently for another 30 seconds until the cheese is slightly warmed and the eggs are fully cooked.

• 9

  Remove the skillet from the heat immediately and serve the scramble warm.