Ingredients

1/2 cup Roma tomato, diced

1 cup spinach leaves, cleaned and dried

6 egg whites

1-1/2 ounces feta cheese, crumbled

1 tablespoon fresh basil, chopped

Preparation

  1. In a small nonstick pan coated with vegetable spray, sauté tomatoes and spinach until slightly tender. Remove and set aside.
  2. Whisk the egg whites together in a bowl and add to the pan. Cook, stirring, over low heat until almost set. Add the vegetable mixture, cheese, and basil. Cook to desired firmness.