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
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.