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Spicy Moroccan Eggs - RM3® & GLP Elite™

Print Recipe
Cook Time 30 minutes
Course Breakfast
Servings 2 people

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
 

  • 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.
  • Add the rose harissa and coriander and stir well. Pour in the vegetable stock and cauliflower rice. Cover and simmer for 5 minutes.
  • Add the tomatoes and zucchini and cook for 10 minutes, until the zucchini is tender. Fold in the spinach until it wilts.
  • 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.
Reminder: This is an RM3® and GLP Elite™ recipe.
Keyword Breakfast, Eggs