NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

1 cup cooked brown lentils

1 tsp extra virgin olive oil

0.5 cup Roma tomatoes

2 tbsp red onion

1 tbsp fresh cilantro

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a small mixing bowl, combine the diced Roma tomatoes, finely diced red onion, chopped cilantro, and lime juice to create the fresh salsa. Set aside to let the flavors meld.

• 2

  In a separate medium bowl, whisk together the whole eggs and egg whites with the sea salt, black pepper, and garlic powder until the mixture is light and uniform.

• 3

  Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.

• 4

  Add the pre-cooked lentils to the skillet and sauté for 2 minutes, stirring occasionally until they are heated through and slightly fragrant.

• 5

  Pour the egg mixture directly over the lentils in the pan. Use a silicone spatula to gently move the eggs from the edges toward the center, creating soft, fluffy curds.

• 6

  Continue cooking for 3 to 4 minutes or until the eggs are just set but still moist.

• 7

  Transfer the scramble to a warm plate and top generously with the prepared fresh tomato salsa before serving.