Spinach Scramble

1 cup Roma Tomato, diced

2 cups Spinach Leaves, cleaned and dried

10 Egg Whites

4 ounces Feta Cheese, crumbled

2 Tablespoons fresh Basil, chopped

1.      In a small nonstick pan coated with vegetable spray, sauté tomatoes and spinach until slightly tender. Remove and set aside.

2.      Whisk the egg whites together in a bowl and add to the pan. Cook, stirring, over low heat until almost set. Add the vegetable mixture, cheese, and basil. Cook to desired firmness.

518 Calories

25 g Total Fat

55 g Protein

19 g Carbohydrate

101 mg Cholesterol

1877 mg Sodium

Bryce Gardner, Customer Service/Enrollment