NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz chicken breast

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast, red bell pepper, and red onion into small, uniform pieces.

• 3

  On a parchment-lined baking sheet, toss the chicken, peppers, and onions with half of the olive oil, sea salt, black pepper, and garlic powder.

• 4

  Roast the mixture in the oven for 12-15 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 5

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

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-low heat.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula to create soft curds.

• 8

  When the eggs are nearly set, fold in the roasted chicken and vegetable mixture along with the fresh baby spinach.

• 9

  Continue to cook for 1 minute until the spinach is just wilted and the eggs are fully cooked but still moist.

• 10

  Transfer to a plate and serve immediately.