1 TBSP extra virgin olive oil
2 green onions, thinly sliced
1/2 red bell pepper, chopped
1 small tomato, seeded, chopped
1 cup baby spinach leaves, washed, dried, chopped
4 egg whites
salt and pepper, to tast
Heat oil over medium heat in large frying pan. Add onions, pepper, tomato and spinach and saute for 3 minutes or until vegetables are soft. Make a well in the center of the vegetables and add eggs. Keeping eggs in the center of the well, stir quickly until egg whites are scrambled. Mix the cooked vegetables into the scrambled eggs. Season with salt and pepper, then serve.
Calories: 240, Fat: 14g, Carbohydrates: 12g, Protein: 16g