Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:
25 mins
Servings:
4
Yield:
2 1/2 cups eggs and 2 cups spinach mixture
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine egg whites, milk, salt, and pepper. Beat with a whisk until well mixed; set aside.

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  • 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

142 calories; fat 6g; cholesterol 6mg; saturated fat 2g; carbohydrates 7g; mono fat 3g; insoluble fiber 2g; sugars 5g; protein 15g; vitamin a 2685IU; vitamin c 20.6mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 72.8mcg; vitamin b12 0.3mcg; sodium 581mg; potassium 427mg; calcium 144mg; iron 1.3mg.
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