Quick Start Conscious Recipe

Prepare and cook vegetables

Heat 1 tablespoon extra-virgin olive oil in a medium nonstick or stainless-steel skillet over medium heat. Add the diced onion and bell pepper and sauté 3–4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook 30–45 seconds until fragrant. Add the cherry tomatoes and cook 1–2 minutes until they begin to soften. Add the packed spinach and cook, stirring, until wilted, about 1 minute. Season the vegetable mixture lightly with a pinch of salt and a few grinds of black pepper. Transfer the vegetable sauté to a plate and keep warm.

Cook egg whites

Wipe the skillet clean and return to medium-low heat. Add 1/2 tablespoon olive oil and swirl to coat. Pour in the 3 egg whites (or 3 individual liquid egg-white portions). Season with 1 teaspoon sea salt (adjust to taste) and 1/4 teaspoon black pepper. Let the egg whites set undisturbed for about 1 minute, then gently stir with a silicone spatula to create soft curds, pushing cooked edges toward the center. Cook until just set but still moist, about 1–2 minutes total.

Combine and finish

Return the warm vegetable sauté to the skillet and fold gently into the cooked egg whites until evenly distributed, about 20–30 seconds to heat through. Taste and adjust seasoning if necessary.

While the egg whites are cooking (or right after), halve and pit the avocado. Scoop out half of the avocado and slice or dice it. Toss the avocado with 1/2 tablespoon fresh lime juice and a pinch of salt to prevent browning and brighten flavor. Plate the egg-white and vegetable mixture and top with the avocado. Sprinkle chopped cilantro or parsley over the top if using. Serve immediately.