5 egg whites
3 cups greens (spinach, chard, kale – I used kale)
½ cup pico de gallo (or salsa)
1/3 cup cooked quinoa
¼ avocado, chopped or sliced
Spray a pan with olive oil.
Scramble eggs. Remove from pan.
Sautee kale until wilted. Add eggs back in to warm through.
Dump on top of cooked quinoa.
Top with pico & avocado slices.
Add a little hotsauce.
24 g carbs