Egg White Scramble with Spinach and Cherry Tomatoes

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4.5 by 5 people

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  • Makes: 4 servings
  • Serving Size: 2/3 cup eggs and 1/2 cup spinach mixture
  • Makes: 2 1/2 cups eggs and 2 cups spinach mixture
  • Start to Finish: 25 mins

Egg White Scramble with Spinach and Cherry Tomatoes

Directions

  1. In a medium bowl combine egg whites, milk, salt, and pepper. Beat with a whisk until well mixed; set aside.
  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.
  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.
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Nutrition Facts (Egg White Scramble with Spinach and Cherry Tomatoes)

  • Per serving:
  • 142 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 6 mg chol. ,
  • 581 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 15 g pro.
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