1 large egg
2 egg whites or 1/3 cup egg substitute
1 Tbsp. milk
1 teaspoon olive oil
(or substitute canola oil)
1 1/2 cup fresh raw spinach leaves
1/3 cup shelled edamame, frozen or thawed
1/8 cup finely chopped red bell pepper
1/8 cup finely chopped sweet or yellow onion
1 teaspoon minced garlic
1/3 cup grated cheese (Colby or mild cheddar)
1 medium tomato, chopped
2 teaspoons chopped parsley or basil (optional)
Salt and pepper to taste
Add egg and egg whites or egg substitute and milk to a large bowl and whisk until smooth; set aside.
Add olive oil to nonstick medium frying pan and heat over medium-high heat. When hot, add spinach, edamame, bell pepper, onion, and garlic and sauté (about 2-3 minutes).
Pour in egg mixture and reduce heat to medium. Continue to gently stir and cook until eggs are soft and cooked throughout.Turn off heat. Sprinkle grated cheese over the top. Top with tomatoes and cover frying pan with lid. Let sit for a couple of minutes to melt cheese. Sprinkle fresh herbs over the top as garnish, if desired. Steam, season or eat by squeezing the beans from the pod.
Recipes have been contributed by: Joyce Whittington, Staff Chair, Crawford County Cooperative Extension Service of Arkansas.