NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

1 tsp extra virgin olive oil

2 cups baby spinach

0.5 cup cherry tomatoes

2 tbsp red onion

1 oz feta cheese

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 tsp turmeric powder

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, dried oregano, and turmeric until well combined and slightly frothy.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat. Add the minced red onion and halved cherry tomatoes, sautéing for 3 minutes until the onions are translucent.

• 3

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

• 4

  Reduce the heat to medium-low and pour the egg mixture into the skillet. Use a silicone spatula to gently move the eggs from the edges toward the center, creating soft, pillowy curds.

• 5

  When the eggs are nearly set but still slightly moist, fold in the crumbled feta cheese, fresh parsley, and fresh dill.

• 6

  Remove from heat immediately and serve warm to maintain the delicate texture of the herbs and eggs.