Low Fat Breakfast Scramble

• 34 cup Egg Beaters egg substitute
• 2 cups baby spinach leaves, lightly chopped
• 14 cup chopped tomato
• 1 tablespoon fat free feta cheese
• 1 tablespoon scallion, chopped
• 1 teaspoon olive oil
• salt and pepper, to taste

1. Heat olive oil in non-stick frying pan over medium heat; add egg beaters, let set for about 30 seconds.
2. Add chopped spinach, scramble mixture until almost cooked through (spinach will wilt down quickly).
3. Add tomato and feta, mix well until eggs are fully cooked (about a minute).
4. Add salt and pepper to taste, sprinkle with scallions.

egg beaters, baby spinach leaves, tomato, feta cheese, scallion, olive oil, salt

Taken from www.food.com/recipe/low-fat-breakfast-scramble-482835 (may not work)