Greek Egg White Scramble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 large eggs, separated1/2 pkg. frozen spinach, cooked4 medium mushrooms, chopped4 tbsp. feta cheese, crumbled1 tbsp. low fat butter substituteSalt and pepper to taste
Into a large bowl, separate the egg whites from the yolks. Throw the yolks away. Add 2 Tbsp. of water and salt, pepper to taste. Using a fork, beat the eggs whites until broken down. When you think you're done beating, beat some more. Microwave half a package of frozen spinach according to package directions. Allow to cool. Put half of the cooled, cooked spinach between your hands and squeeze excess water from spinach. Repeat with remaining spinach. Don't skip this step. Don't be afraid to squeeze the heck out of the spinach. Cook chopped mushrooms in a large skillet using 1 tsp. vegetable oil, until soft. Remove and set aside. Heat same skillet to medium heat, melt "I can't believe it's not butter", add beaten egg whites and cook/scramble. A few minutes before the egg whites are set add spinach, mushroom and heat through. Sprinkle feta cheese on top of scramble.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user RKELLYWHITE.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user RKELLYWHITE.
Nutritional Info Amount Per Serving
- Calories: 178.9
- Total Fat: 10.7 g
- Cholesterol: 25.2 mg
- Sodium: 543.6 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 1.0 g
- Protein: 17.8 g
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