Name: Mediterranean scramble with feta and olives
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, diced into 1/2-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1 large egg; 5 large egg whites; 1 oz spinach, chopped; 2 tbsp feta cheese, crumbled; 1 tbsp kalamata olives, pitted and sliced; 1/4 cup cherry tomatoes, halved; 4 olive oil cooking sprays

Nutrition

Per serving

399 calories

Protein: 31g; 31% of calories
Carbs: 31g; 31% of calories
Fat: 17g; 39% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with olive oil, dried basil, half the salt, and half the pepper. Spread them in a single layer and roast for 25 minutes until golden and tender.
In a small bowl, whisk together the whole egg and egg whites until well combined and slightly frothy.
When the potatoes are almost done, coat a nonstick skillet with cooking spray over medium heat. Add the cherry tomatoes and spinach, cooking for 2 minutes until the spinach is wilted and tomatoes have softened.
Reduce the heat to medium-low. Pour the egg mixture into the skillet. Add the feta cheese, olives, and the remaining salt and pepper. Cook, stirring gently and constantly, for 3 to 4 minutes until the whites are set and the scramble is fully cooked. Done when fully set, 160°F.

Nutrition

Ingredients

Instructions

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