NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cremini mushrooms

0.5 cup red bell pepper

1 cup baby spinach

1 oz feta cheese

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 and line a small baking sheet with parchment paper.

• 2

  Toss the sliced mushrooms and diced red bell pepper with the olive oil and garlic powder on the prepared sheet.

• 3

  Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized around the edges.

• 4

  While the vegetables roast, whisk the whole eggs, liquid egg whites, sea salt, and black pepper together in a medium bowl until well combined.

• 5

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft curds.

• 6

  When the eggs are nearly set but still moist, fold in the roasted vegetables and the fresh baby spinach until the greens are just wilted.

• 7

  Transfer the scramble to a plate and sprinkle with the crumbled feta cheese before serving warm.