Spinach, Mushroom and Egg White Scramble with Tomato and Avocado

Ingredients

• Spinach1/2 cup (15 g)
• Tomato1/2 count (65 g)
• Egg White3 count (120 g)
• Oil1 teaspoon (5 ml)
• Avocado1/2 count (120 g)
• Mushrooms1/2 cup (35 g)

Instructions

1. 1

   Step 1

   Heat a pan with the oil over medium heat.

2. 2

   Step 2

   Cut the spinach into pieces and slice the mushrooms.

3. 3

   Step 3

   Once heated, add the veggies and stir-fry for 2-3 minutes until softened. Salt and pepper. Remove and set aside.

4. 4

   Step 4

   Use the same pan for the egg white scramble.

5. 5

   Step 5

   While heating, beat the egg whites in a bowl and salt and pepper to taste.

6. 6

   Step 6

   Once heated, let set over medium-low heat and then scramble until cooked as desired. Add the veggies and mix well. Turn off.

7. 7

   Step 7

   Serve with the sliced tomato and avocado on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach, Mushroom and Egg White Scramble with Tomato and Avocado can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.