Makes enough for 2.5 people
olive oil - 1 tsp
Egg whites - 4
1 medium tomato, diced
firm tofu - 1/2 cup, cubed (optional)
fresh spinach - 2 cups, chopped
chili powder - 1 tsp
salt - 1/2 tsp
garlic or onion powder - 1 tsp
black pepper - a couple shakes
white or whole wheat tortillas
low-fat shredded cheese or ricotta (optional)
sliced avocado (not optional)
1. Mix egg whites, spices and tomatoes in a bowl.
2. Heat olive oil in a skillet on medium high. Pour egg and tomato mixture into the pan and scramble (don't overcook!).
3. A little bit before the eggs are fully cooked, add the spinach and cover the pan to let it "sweat" some juices out. Once the spinach is cooked, remove from heat and toss in the tofu cubes.
4. Serve on a tortilla (I just made whole wheat ones last night - looked horrible, tasted great) with a little cheese and sliced avocado.
These are amazingly easy and good! And if you're like me, you might wonder, "but the yolks! What do I do with the yolks folks?! I can't just throw them away!" That's why you get yourself one of these:
. . . and you scramble those yolks with a little chili powder and grate some parmesan cheese on top and voila! Chili-cheese eggs! I discovered, much to my dismay, that Hannah does NOT like much garlic in her food (whose child IS she??), but she does like a dash of chili powder. I can work with this . . .