Name: Mediterranean egg white scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 large egg whites; 3 tbsp feta cheese, crumbled; 1.5 oz fresh spinach; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, diced; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried basil; 1 slice whole wheat bread

Nutrition

Per serving

360 calories

Protein: 35g; 39% of calories
Carbs: 27g; 30% of calories
Fat: 12g; 31% of calories

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the red onion and tomatoes, cooking for 4 minutes until the onion is softened and tomatoes are blistering. Stir in the spinach and dried basil, cooking for 1 minute until the spinach is wilted.
Whisk the egg whites with the salt and black pepper. Pour the whites into the skillet over the vegetables. Cook for 4 to 5 minutes, gently lifting and folding the eggs with a spatula until they are set but still moist. Meanwhile, toast the whole wheat bread. Done when whites set and no longer liquid, 160°F.
Remove the skillet from the heat and fold in the crumbled feta cheese. Serve the scramble immediately alongside the whole wheat toast.

Nutrition

Ingredients

Instructions

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