Spinach Tomato Scramble

1. 1

   Whisk together eggs and egg whites and set aside.

2. 2

   Heat olive oil in large skillet over medium-high heat.

3. 3

   Saute Roma tomato until slightly tender.

4. 4

   Add egg mixture and scramble until eggs are soft set.

5. 5

   Add baby spinach leaves, stir for 30 seconds, turn off heat and cover skillet for one minute.

6. 6

   Portion on two plates and top with feta cheese and chopped walnuts.

7. 7

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.