NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.5 cup Egg whites

1 cup Fresh spinach

0.5 cup Diced bell peppers

1 tsp Avocado oil

0.5 cup Rolled oats

1 cup Water

0.5 cup Non-fat Greek yogurt

0.5 cup Fresh blueberries

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

PREPARATION

• 1

  In a small saucepan, bring the water to a boil, then stir in the rolled oats and reduce heat to low.

• 2

  Simmer the oats for 5 to 7 minutes, stirring occasionally, until the liquid is fully absorbed and the texture is creamy.

• 3

  While the oats cook, heat the avocado oil in a non-stick skillet over medium heat.

• 4

  Add the diced bell peppers to the skillet and sauté for 3 minutes until they begin to soften.

• 5

  Add the fresh spinach to the skillet and cook for 1 minute until just wilted.

• 6

  In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper.

• 7

  Pour the egg mixture into the skillet with the vegetables and gently scramble until the eggs are set but still moist.

• 8

  Remove the oatmeal from the heat and stir in the non-fat Greek yogurt and ground cinnamon until well incorporated.

• 9

  Transfer the scramble and the oatmeal to a plate, topping the oats with the fresh blueberries before serving.