Name: Egg White Scramble with Edamame and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.33 cup Shelled Edamame; 0.5 cup Cooked Brown Rice; 1 cup Baby Spinach; 1 teaspoon Toasted Sesame Oil; 1 tablespoon Coconut Aminos; 2 tablespoons Sliced Green Onions

Nutrition

Per serving

340 calories

Protein: 30g; 35% of calories
Carbs: 35g; 41% of calories
Fat: 9g; 24% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat a non-stick skillet over medium heat and add half of the toasted sesame oil.
Add the cooked brown rice and shelled edamame to the skillet, sautéing for 3 minutes until the rice is slightly toasted.
Push the rice and edamame to one side of the pan and pour the liquid egg whites into the empty space.
Gently scramble the egg whites with a spatula until they are fully cooked and opaque.
Stir the baby spinach and coconut aminos into the mixture, cooking for 1 minute until the spinach is just wilted.
Remove from heat, drizzle with the remaining sesame oil, and garnish with fresh green onions.

Nutrition

Ingredients

Instructions

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