NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

2 cups baby spinach

1 oz low-fat feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.

• 2

  Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling the pan to ensure even coating.

• 3

  Add the baby spinach to the skillet and sauté for approximately 1-2 minutes until the leaves are just wilted and bright green.

• 4

  Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for 30 seconds to begin setting.

• 5

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

• 6

  When the eggs are nearly set but still look slightly wet, sprinkle the low-fat feta cheese over the top and fold gently to incorporate.

• 7

  Remove the skillet from the heat immediately to prevent overcooking, allowing the residual heat to finish the eggs.

• 8

  Serve the scramble immediately with a slice of toasted sprouted grain bread on the side.