NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 medium whole wheat tortilla

1 oz sharp cheddar cheese

1 tsp extra virgin olive oil

0.5 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp non-fat Greek yogurt

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

• 3

  Pour the egg mixture into the skillet with the spinach and scramble gently until the eggs are just set but still moist.

• 4

  Remove the eggs from the pan and wipe the skillet clean.

• 5

  Place the whole wheat tortilla in the skillet, sprinkle half of the sharp cheddar cheese on one side, then top with the scrambled eggs and the remaining cheese.

• 6

  Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the exterior is golden and crispy.

• 7

  Slice into wedges and serve immediately with the non-fat Greek yogurt on the side for dipping.