Spinach and Feta Egg White Scramble
10min
10min
1
311
Chef's Note
For the fluffiest egg whites, avoid over-mixing them before adding to the pan. The key to a perfect scramble is to cook them slowly over medium heat and fold gently rather than stirring vigorously. If you're meal prepping, you can pre-chop the vegetables the night before to save time in the morning.
Tags
Ingredients
1 cup egg whites
2 cups fresh spinach
1/4 cup reduced-fat feta cheese
1/4 cup cherry tomatoes
2 tablespoons red onion
1 clove garlic
1 spray olive oil cooking spray
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 teaspoon fresh dill
Instructions
- 1
Finely dice 2 tablespoons of red onion and mince 1 clove of garlic. Halve 1/4 cup of cherry tomatoes and roughly chop 2 cups of fresh spinach.
- 2
Heat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.
- 3
Add the diced red onion to the skillet and sauté for 2 minutes until translucent.
- 4
Add the minced garlic and cook for 30 seconds until fragrant.
- 5
Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted, stirring frequently.
- 6
Pour in 1 cup of egg whites and allow to set slightly for about 30 seconds.
- 7
Using a silicone spatula, gently fold the eggs over themselves, creating soft curds. Cook for about 2 minutes until the eggs are mostly set but still slightly moist.
- 8
Add the halved cherry tomatoes, 1/4 teaspoon dried oregano, and 1/8 teaspoon black pepper. Gently fold to incorporate.
- 9
Sprinkle 1/4 cup of reduced-fat feta cheese over the eggs and fold once more to distribute evenly.
- 10
Remove from heat when the eggs are fully cooked but still soft and creamy, about 1 minute more.
- 11
Garnish with 1 teaspoon of fresh dill before serving.
Nutrition Information (per serving)
311
39g
16g
10g
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