Ingredients:

  • 2 large eggs
  • 0.5 cup liquid egg whites
  • 2 tbsp plain non-fat Greek yogurt
  • 0.25 cup shredded Parmesan cheese
  • 2 cups fresh baby spinach
  • 0.5 cup sliced cremini mushrooms
  • 1 tsp avocado oil
  • 0.125 tsp sea salt
  • 0.125 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Heat avocado oil in a 10-inch non-stick skillet over medium heat. Add cremini mushrooms and sauté until they release their moisture and turn mahogany-colored, approximately 4 minutes.
  2. Add baby spinach to the skillet and cook until just wilted. Push the vegetables to the side and drain any visible liquid with a paper towel to prevent a watery scramble.
  3. In a small mixing bowl, whisk together whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and red pepper flakes. Whisk vigorously until the yogurt is fully incorporated and the mixture is aerated.
  4. Reduce the skillet heat to medium-low. Pour the egg mixture over the vegetables and add the shredded Parmesan cheese.
  5. Using a silicone spatula, gently sweep the eggs from the edges to the center, creating soft curds. Continue cooking slowly until eggs are set but still slightly custardy.