Quick Spinach & Feta Egg White Scramble
10min
15min
4
445
Chef's Note
For the fluffiest egg whites, avoid over-stirring. Fold them gently with a silicone spatula and remove from heat when they're just set but still look slightly moist, as they'll continue cooking from residual heat.
Tags
Ingredients
3 cups liquid egg whites
8 cups fresh spinach
3/4 cup feta cheese
2 cups cherry tomatoes
1 medium red onion
3 cloves garlic
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 slices whole grain toast
1 large avocado
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
Instructions
- 1
Dice the red onion and mince the garlic cloves. Halve the cherry tomatoes. Wash the spinach thoroughly and pat dry.
- 2
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
- 3
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- 4
Add the spinach to the skillet in batches, stirring until wilted, about 2-3 minutes. Season with 1/4 teaspoon salt and dried oregano.
- 5
Pour the egg whites into the skillet with the spinach mixture. Cook undisturbed for 30 seconds, then gently fold and stir with a spatula until the eggs are almost set but still moist, about 2-3 minutes.
- 6
Gently fold in the halved cherry tomatoes and crumbled feta cheese. Cook for another minute until the eggs are fully set but not dry. Season with remaining salt and black pepper.
- 7
While the eggs are cooking, toast the whole grain bread slices until golden brown.
- 8
In a small bowl, mash the avocado with 1 tablespoon of olive oil, lemon juice, and a pinch of salt.
- 9
Spread the mashed avocado evenly on the toast slices.
- 10
Divide the egg white scramble among 4 plates, serving 2 slices of avocado toast with each portion. Sprinkle with red pepper flakes if desired.
Nutrition Information (per serving)
445
28g
50g
15g
Reviews (0)
No reviews yet
Be the first to review this recipe!