NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

1 tbsp extra virgin olive oil

0.5 cup bell peppers

0.5 cup cremini mushrooms

1 cup baby spinach

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Finely dice the bell peppers and thinly slice the cremini mushrooms.

• 2

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

• 3

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

• 4

  Add the diced bell peppers and sliced mushrooms to the skillet and sauté for 4 to 5 minutes until the vegetables are tender and the mushrooms have turned golden brown.

• 5

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

• 6

  Reduce the heat to medium-low and pour the egg mixture over the sautéed vegetables.

• 7

  Use a spatula to gently fold the eggs, moving them from the edges toward the center, until they are soft-set and cooked through.

• 8

  Season the scramble with sea salt and black pepper.

• 9

  Remove from heat and sprinkle with crumbled feta cheese and chopped fresh chives before serving.