NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

2 ounces Ground Chicken

2 tablespoons Shredded Sharp Cheddar

1/2 cup Dry Rolled Oats

1/2 cup Chopped Red Bell Pepper

1 cup Baby Spinach

1/4 cup Fresh Blueberries

1 teaspoon Extra Virgin Olive Oil

PREPARATION

• 1

  In a small saucepan, bring 1 cup of water to a boil, add the rolled oats, then reduce heat and simmer until creamy and tender.

• 2

  Heat the olive oil in a non-stick skillet over medium heat and add the ground chicken and chopped bell peppers.

• 3

  Sauté the chicken and peppers until the chicken is cooked through and the peppers are slightly softened.

• 4

  Add the baby spinach to the skillet and toss until just wilted.

• 5

  In a small bowl, whisk together the whole eggs and liquid egg whites, then pour the mixture into the skillet with the chicken and vegetables.

• 6

  Gently scramble the eggs until they are set but still moist.

• 7

  Sprinkle the shredded cheddar over the scramble and cover the pan for 30 seconds to allow the cheese to melt.

• 8

  Transfer the scramble to a plate and serve alongside the warm oatmeal topped with fresh blueberries.