Mediterranean scrambled eggs
Cheryl says this recipe gives you a few extra ingredients to transform ho hum eggs into a dish you can serve for company. Feel free to add your own twists; sun-dried tomatoes, mushrooms, pesto – the variations are endless.
Serves: 4
Recipe4 large eggs6 large egg whites1/2 teaspoon Italian seasoning1 teaspoon olive oil1/2 cup 80 g chopped onion1 clove garlic, chopped1/2 cup chopped tomato (or 1/2 cup cannedfire-roasted tomatoes, drained)1 cup 30-60 g chopped fresh spinachSalt and pepper1 tablespoon Parmesan cheese
Method1. In a medium mixing bowl, whisk the eggs and egg whites with the seasoning, just to blend
Heat the oil in a medium nonstick sauté pan over medium heat and add the onion and sauté for 3 to 4 minutes or until just starting to brown
Add garlic and heat one minute longer, do not brown garlic
Add the tomatoes and sauté 2 to 3 minutes or until heated through, add the spinach and stir just until wilted
Add the eggs, stirring regularly, for about 2 minutes, or until the eggs are nearly set, season to taste with salt and pepper and garnish with cheese
Nutritional information (per serving):Calories 130, fat 6 g, sat fat 2 g, cholesterol 190 mg, sodium 360 mg, carb 5 g, fiber 1 g, sugar 2 g, protein 14 g
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