NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 tsp olive oil

0.5 cup red bell pepper

1 cup baby spinach

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Dice the red bell pepper into small, uniform pieces to ensure even cooking.

• 2

  In a medium bowl, briskly whisk together the whole eggs and egg whites until the mixture is uniform and slightly frothy.

• 3

  Heat the olive oil in a non-stick skillet over medium heat, then add the diced peppers and sauté for 3-4 minutes until they begin to soften.

• 4

  Add the baby spinach to the skillet and toss gently for 1 minute until just wilted.

• 5

  Pour the whisked egg mixture over the vegetables and let it sit for 20 seconds before gently folding with a spatula.

• 6

  Continue to cook, stirring occasionally, until the eggs are set but still moist and fluffy.

• 7

  Remove from heat and stir in the nutritional yeast, sea salt, and black pepper.

• 8

  Transfer the scramble to a bowl and top with the fresh avocado slices before serving.