Ingredients

3 oz / 90 gr mixed sauté* greens (about 3 cups/750 mL)

mixed sauté* greens (about 3 cups/750 mL)

2 tsp / 10 mL olive oil

olive oil

1 cup / 250 g Naturegg™ Simply Egg Whites™

Naturegg™ Simply Egg Whites™

1/4 / 1/4 avocado, sliced

avocado, sliced

1/4 cup / 60 mL halved cherry or grape tomatoes

halved cherry or grape tomatoes

1 tbsp / 15 mL Zesty Herb Drizzle (see below)

Zesty Herb Drizzle (see below)

Crumbled goat cheese (optional)

Crumbled goat cheese (optional)

Toasted slivered almonds, chopped pistachios or pine nuts (optional)

Toasted slivered almonds, chopped pistachios or pine nuts (optional)

Directions

1. Combine greens with a splash of water in a small, nonstick skillet. Cover and cook over medium heat for 3 minutes or until just wilted. Transfer to a serving bowl. Wipe out skillet.
2. Return skillet to heat with oil, reduce to medium-low. Add egg whites; cook, without stirring, for 3 to 4 minutes or until almost set. Scramble gently into large curds. Spoon over wilted greens.
3. Top eggs with avocado and tomatoes. Add Zesty Herb Drizzle. Garnish with goat cheese and nuts (if using).

Tips

• You can purchase pre-mixed sauté blends or combine a variety of heartier chopped or baby greens such as spinach, Swiss chard and kale for your own blend
• The key to large, soft egg white curds is to cook over medium-low heat and avoid stirring until the whites are almost set or opaque.

Step by Step Scramble Bowls

Advance Preparation

• Prep time: 5 min
• Makes: 20 servings or about 1 1/4 cups (300 mL)
• Cook time: 0 min

Ingredients

Zesty Herb Drizzle:

5 cups / 1.25 L

lightly packed parsley leaves

1 1/3 cups / 325 mL

lightly packed cilantro or basil leaves

1/3 cup / 75 mL

fresh lemon juice

4 / 4

cloves garlic

1 tbsp / 15 mL

Sriracha or another hot sauce

1 tsp / 5 mL

each salt and pepper

2/3 cup / 150 mL

olive oil

Directions

1. Combine parsley, cilantro, lemon juice, garlic, Sriracha sauce, salt and pepper in a blender or food processor; pulse until finely chopped. Blend in olive oil until well combined. Adjust seasonings to taste. Transfer to a jar and reserve in refrigerator for up to 4 days. Makes 1 1/4 cups/300 mL.

Tips

• Sriracha sauce can be adjusted to taste or omitted altogether if desired.