NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

53 grams frozen spinach

125 grams cooked potato

1 wedge light creamy cheese

5 sprays avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Thaw the frozen spinach and squeeze it firmly between paper towels to remove all excess moisture.

• 2

  Heat a large non-stick skillet over medium-high heat and apply 5 sprays of avocado oil to coat the surface.

• 3

  Add the diced cooked potatoes to the hot skillet, sautéing for 3-5 minutes until the edges become crispy and golden brown.

• 4

  Stir the prepared spinach into the potatoes and cook for 1 minute to ensure any remaining liquid evaporates.

• 5

  In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is frothy and well combined.

• 6

  Reduce the skillet heat to medium and pour the egg mixture over the vegetables, allowing the bottom to set for 30 seconds.

• 7

  Break the light creamy cheese wedge into small pieces and drop them into the eggs.

• 8

  Using a silicone spatula, gently fold the eggs from the edges toward the center until they are just set and the cheese is melted and creamy.