Spinach Scramble for P90x Phase I
- Carbohydrate 4.343868242185 g
- Cholesterol 37.8466133385 mg
- Fat 9.51972777352 g
- Fiber 0.702400014936924 g
- Protein 28.566175848765 g
- Saturated Fat 6.375666083789 g
- Serving Size 1 1 Serving (273g)
- Sodium 827.057016694 mg
- Sugar 3.64146822724807 g
- Trans Fat 0.861704988079998 g
- Calories 215 calories
Step-by-step
- In a small non-stick pan coated with vegetable spray, saute tomatoes and spinach until slightly tender. Remove and set aside.
- 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.
Why does the spinach always release too much water in the pan? Excess moisture ruins delicate egg whites by turning a gentle scramble into a watery soup. Thoroughly drying cleaned spinach leaves in a salad spinner or on paper towels prevents this pooling. A small eight-inch non-stick skillet works best here, keeping the sparse volume of ingredients concentrated so the feta and tomatoes distribute evenly. Cooking strictly over low heat is critical; egg whites contain almost no fat and will quickly toughen into a rubbery sheet if exposed to high heat. Whisking the whites beforehand incorporates minimal air for a tender curd. Fold the warm tomatoes, spinach, feta, and fresh basil into the curds just before the mixture reaches final firmness to preserve the bright herbal notes of the basil. Freezing cooked egg whites alters their structure drastically, yielding a spongy and unpalatable texture upon thawing, so this dish must be prepared fresh.
