NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 cup diced zucchini

1 tbsp fresh oregano

0.25 cup kalamata olives

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced zucchini to the skillet and sauté for 3 to 4 minutes until it becomes tender and slightly golden.

• 4

  Stir in the fresh baby spinach and cook for about 1 minute until the leaves are just wilted.

• 5

  Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

• 6

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

• 7

  When the eggs are nearly set but still moist, fold in the fresh oregano and sliced kalamata olives.

• 8

  Remove the skillet from the heat immediately to prevent overcooking.

• 9

  Transfer the scramble to a plate and garnish with the sliced avocado before serving warm.