NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

0.5 cup red bell pepper

0.5 cup cremini mushrooms

1 cup baby spinach

2 tbsp red onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely dice the red onion and red bell pepper, and thinly slice the cremini mushrooms.

• 2

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

• 3

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

• 4

  Add the red onion, bell pepper, and mushrooms to the skillet and sauté for 4-5 minutes until the vegetables are tender and the mushrooms have released their moisture.

• 5

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

• 6

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

• 7

  Using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom.

• 8

  Continue cooking until the eggs are set but still moist, then season with sea salt and black pepper.

• 9

  Remove from heat, sprinkle with crumbled feta cheese, and serve immediately.