Ingredients
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12 egg whites, 10 egg whites and 1 whole egg, or 1 1/2 cups refrigerated or frozen egg product, thawed
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½ cup milk, half-and-half, or light cream
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 tablespoon olive oil
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1 clove garlic, minced
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2 cup packed fresh baby spinach
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2 cup cherry tomatoes, halved
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¼ cup finely shredded Parmesan cheese
Directions
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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.
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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 | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 10% |
| Cholesterol 6mg | 2% |
| Sodium 581mg | 25% |
| Total Carbohydrate 7g | 3% |
| Total Sugars 5g | |
| Protein 15g | 30% |
| Vitamin C 20.6mg | 23% |
| Calcium 144mg | 11% |
| Iron 1.3mg | 7% |
| Potassium 427mg | 9% |
| Folate, total 72.8mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.