NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1.5 ounces Feta Cheese

1/2 cup Roasted Red Peppers, chopped

1 teaspoon Extra Virgin Olive Oil

1 slice Sourdough Bread

1 tablespoon Fresh Dill, chopped

1 tablespoon Fresh Parsley, chopped

PREPARATION

• 1

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

• 2

  Add the chopped roasted red peppers to the skillet and sauté for 1-2 minutes until they are warmed through.

• 3

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

• 4

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds.

• 5

  Using a spatula, gently push the eggs toward the center to create soft curds.

• 6

  When the eggs are nearly set but still slightly wet, crumble the feta cheese over the top and sprinkle with the fresh dill and parsley.

• 7

  Continue to fold the eggs gently for another 30 seconds until the cheese is just starting to soften and the eggs are fully cooked but moist.

• 8

  Toast the sourdough bread until golden and crisp.

• 9

  Serve the scramble immediately alongside the toasted bread.