Spicy Moroccan Eggs
Ingredients
- 6 egg whites
- 2 cups baby spinach
- 1 cup cauliflower rice
- 1 cup cherry tomatoes
- ½ cup vegetable stock
- 1 large onion, halved and thinly sliced (½ cup)
- 1 zucchini, diced (1 cup)
- 3 garlic cloves, sliced
- 1 Tbsp rose harissa
- 1 tsp ground coriander
- Zero-calorie nonstick cooking spray
Instructions
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Spray a large pan with zero-calorie nonstick cooking spray. Sauté the onion and garlic for about 8 minutes, stirring every now and then, until it starts to turn golden.
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Add the rose harissa and coriander and stir well. Pour in the vegetable stock and cauliflower rice. Cover and simmer for 5 minutes.
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Add the tomatoes and zucchini and cook for 10 minutes, until the zucchini is tender. Fold in the spinach until it wilts.
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Make 4 hallows in the mixture and add in the egg whites. Cover and cook for 2 minutes or until egg whites are cooked. Take off the heat and allow it to settle for 2 minutes before serving.
Notes
Recipe Yields: 2 servings of protein and 7 servings of vegetables.
