NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.75 cup Egg whites

1 oz Feta cheese

1 cup Fresh baby spinach

0.25 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Garlic powder

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and slightly frothy.

• 2

  Heat the extra virgin olive oil in a high-quality non-stick skillet over medium-low heat to ensure the eggs cook gently.

• 3

  Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister and the centers soften.

• 4

  Toss in the fresh baby spinach and cook for about 1 minute, stirring constantly, until the leaves are just wilted.

• 5

  Pour the egg mixture into the skillet and let it sit undisturbed for about 15 seconds to allow the bottom to set.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 7

  When the eggs are nearly set but still look slightly moist, sprinkle the crumbled feta cheese over the top.

• 8

  Remove the skillet from the heat immediately and let the residual warmth finish cooking the eggs and soften the feta before serving.