NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 cup fresh baby spinach

0.25 cup red bell pepper

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.13 tsp sea salt

0.13 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Finely dice the red bell pepper and roughly chop the baby spinach to ensure even distribution in the scramble.

• 2

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

• 3

  Add the diced bell peppers to the skillet and sauté for 2 to 3 minutes until they are slightly softened and fragrant.

• 4

  Add the baby spinach to the pan and stir for about 1 minute until the leaves are just wilted.

• 5

  Pour the liquid egg whites into the skillet and immediately season with the sea salt, black pepper, and garlic powder.

• 6

  Using a silicone spatula, gently push the egg whites from the edges toward the center, allowing the uncooked whites to reach the hot surface.

• 7

  Continue to fold the eggs gently until they are set but still look moist and airy.

• 8

  Remove from heat and sprinkle the nutritional yeast over the top for a savory, cheese-like flavor before serving.