NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 oz feta cheese

0.5 tbsp ghee

1 cup baby spinach

1 slice sourdough bread

1 tbsp fresh chives

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, vigorously whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no yogurt streaks remain.

• 2

  Finely mince the fresh chives and dill, then set them aside.

• 3

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.

• 4

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

• 5

  Pour the egg mixture into the skillet over the spinach. Use a silicone spatula to gently move the eggs from the edges toward the center, cooking low and slow to maintain a creamy texture.

• 6

  When the eggs are nearly set but still look slightly wet, fold in the crumbled feta cheese and the fresh minced herbs.

• 7

  Remove the skillet from the heat immediately to prevent overcooking; the residual heat will finish the eggs.

• 8

  Toast the sourdough bread until golden brown and serve the herb scramble immediately on the side.