NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Yukon Gold potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup green beans

1 cup cremini mushrooms

2 large eggs

1 cup liquid egg whites

1 oz feta cheese

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the diced potatoes with the olive oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the potatoes for 20 minutes, then add the green beans and sliced mushrooms to the tray, roasting for another 10 minutes until all vegetables are tender.

• 4

  While the vegetables roast, whisk together the large eggs and liquid egg whites in a bowl until completely smooth.

• 5

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

• 6

  When the eggs are nearly set, gently fold in the roasted potatoes, green beans, mushrooms, and crumbled feta cheese.

• 7

  Transfer to a plate and garnish with finely minced fresh chives before serving.