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Writer and expert /
This nutritious and sustaining dish is great for breakfast. It takes 25 minutes to make and serves 4.
In a medium bowl combine egg whites, milk, salt, and pepper. Beat with a whisk until well mixed; set aside.
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.
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
Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.
By Amy Brawn
By Molly Walsh