NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

1 cup baby spinach

1.5 oz feta cheese

1 tsp extra virgin olive oil

2 slices multigrain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs and egg whites until the mixture is well combined and slightly frothy.

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for about 1 minute until it just begins to wilt.

• 4

  Pour the egg mixture into the skillet with the spinach, allowing it to set for a moment before gently folding with a spatula.

• 5

  While the eggs cook, toast the multigrain bread slices in a toaster or oven until they are golden and crisp.

• 6

  When the eggs are soft-set, sprinkle in the crumbled feta cheese, sea salt, and black pepper, then gently fold to incorporate.

• 7

  Remove the skillet from the heat once the eggs are cooked through but still tender and the feta is slightly warmed.

• 8

  Divide the scrambled eggs over the toasted bread slices and garnish with a sprinkle of fresh chives before serving.