Name: Scrambled Eggs with Roasted Red Peppers
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup liquid egg whites; 0.5 cup roasted red peppers; 0.5 oz feta cheese; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Ingredients

9 items

3 large eggs
1 cup liquid egg whites
0.5 cup roasted red peppers
0.5 oz feta cheese
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder

Instructions

Prep 5 min · Cook 7 min

Drain the roasted red peppers from their jar and chop them into small, bite-sized pieces.
In a medium-sized mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is light and slightly frothy.
Place a large non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the bottom.
Add the fresh baby spinach to the skillet and sauté for 1 minute until the leaves are just wilted and bright green.
Pour the whisked egg mixture into the skillet and immediately add the chopped roasted red peppers.
Using a silicone spatula, gently sweep the eggs from the outer edges toward the center, creating large, soft curds while maintaining a low heat to ensure a creamy texture.
Once the eggs are nearly set but still look slightly moist, sprinkle the crumbled feta cheese evenly over the top.
Remove the skillet from the heat immediately to let the residual heat finish the cooking process for 30 seconds before serving.

Nutrition

Ingredients

Instructions

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