Scrambled eggs with spinach and cheddar cheese, served with a dallop of sour cream and salsa. You can substitute for egg whites if you want, personally I am not a fan of the texture of egg whites and I don’t find them satisfying enough. I would rather get the extra calories in my meal and skip a snack later on.
- 3 eggs
- Splash of almond milk
- 1/2 cup spinach
- 1 Oz. Shredded cheddar cheese
- 2 tablespoons sour cream
- Salsa to taste
In a bowl, scramble the eggs and almond milk. In a non-stick frying pan, wilt the spinach. Add the egg mixture. Allow to set slightly, then stir. Repeat until eggs are mostly set. Sprinkle cheddar cheese on eggs, allowing a little time to melt without burning the eggs. Remove from pan, top with sour cream and salsa.