Ingredients:

  • 1 cup (240ml) liquid egg whites
  • 1/8 tsp (0.6ml) fine sea salt
  • 1/4 tsp (1.25ml) cracked black pepper
  • 1 tbsp (15ml) water
  • 2 cups (60g) fresh baby spinach, packed
  • 2 tbsp (30g) feta cheese, crumbled
  • 1 tsp (5ml) extra virgin olive oil
  • 1 pinch red pepper flakes

Instructions:

  1. Place your non stick skillet over medium heat and adding the olive oil. Once the oil begins to shimmer, toss in the two cups of baby spinach. Use your spatula to move it around for about 60 seconds.
  2. Cook the spinach until it has completely wilted and turned a dark, glossy green. If you see a lot of liquid in the pan, push the spinach to the side and let that water evaporate for another 30 seconds.
  3. While the spinach wilts, pour your liquid egg whites into a small bowl. Add the water, salt, pepper, and red pepper flakes. Whisk vigorously for about 30 seconds until a layer of small bubbles forms on the surface.
  4. Turn the heat down to medium low. Pour the egg white mixture directly over the spinach. Let it sit undisturbed for about 20 seconds until the edges start to turn opaque and set.
  5. Using your spatula, gently push the cooked edges toward the center. Tilt the pan to let the raw egg white flow into the empty spaces. Continue this push and fold motion slowly. You aren't beating the eggs; you are layering them.
  6. When the eggs are about 80% cooked (still looking slightly wet), sprinkle the crumbled feta over the top. Fold the mixture one or two more times to distribute the cheese. The residual heat will soften the feta without it melting into a greasy puddle.
  7. Remove the pan from the heat immediately. Slide the scramble onto your dish and garnish with an extra crack of pepper if you like.