This nutritious and sustaining dish is great for breakfast. It takes 25 minutes to make and serves 4 .
Ingredients
Ingredient Checklist
12 egg whites, 10 egg whites and 1 whole egg, or 1 1/2 cups refrigerated or frozen egg product, thawed
½ cup milk, half-and-half, or light cream
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 clove garlic, minced
2 cups packed fresh baby spinach
2 cups cherry tomatoes, halved
¼ cup finely shredded Parmesan cheese
Directions
Instructions Checklist
Step 1
In a medium bowl combine egg whites, milk, salt, and pepper. Beat with a whisk until well mixed; set aside.
Step 2
In a large nonstick skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add spinach and tomatoes; cook and stir about 1 minute or until spinach is wilted and tomatoes are softened. Remove mixture from skillet; keep warm.
Step 3
Pour egg white mixture into skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg white mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg white mixture is cooked through but is still glossy and moist. Remove from heat. Serve with spinach mixture and sprinkle with cheese.
Nutrition Facts, per serving: 142 calories, 6g fat, 7g carbohydrates and 5g sugar.
Recipe source: Better Homes & Gardens