SmartPoints® value per serving
In less than 10 minutes you can sit down to this gorgeous, filling breakfast. By incorporating all of the ingredients into the eggs, there is no fooling around trying to add something at just the right time. If you like a spicier profile, substitute some baby arugula for your spinach. Add some halved grape tomatoes for a color contrast. If you like herbier flavors, stir some fresh thyme or dill into your egg mixture. This hearty plateful stands alone for a weekday breakfast. If you are planning a brunch, this is a wonderful and colorful option for the main dish. Pair with a fresh fruit salad.
1 cup(s), lightly packed baby leaves
Reduced-fat feta cheese
2 Tbsp, crumbled
1 tsp, or canola oil
- Beat the egg and egg whites in a medium bowl until frothy. Stir in the spinach, feta, and pepper.
- Heat the oil in a medium nonstick skillet over medium heat. Pour in the egg mixture and cook, stirring, until the eggs are set and the cheese is slightly melted, about 3 minutes. Yields 1 plate per serving.