Name: Roasted Tomato and Arugula with Egg
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 large eggs; 1 cup liquid egg whites; 1.5 oz feta cheese; 2 cup baby arugula; 0.5 tsp red pepper flakes

Nutrition

Per serving

463 calories

Protein: 48g; 41% of calories
Carbs: 13g; 11% of calories
Fat: 24g; 47% of calories

Ingredients

9 items

Instructions

Prep 5 min · Cook 15 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the tomatoes for 12 minutes until they are blistered and starting to burst.
While tomatoes roast, whisk the whole eggs and liquid egg whites together in a medium bowl.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently until soft curds form.
Fold the roasted tomatoes and crumbled feta cheese into the eggs just before they finish cooking.
Place the fresh baby arugula in a bowl and top with the warm egg and tomato scramble.
Garnish with red pepper flakes for a hint of heat before serving.

Nutrition

Ingredients

Instructions

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