NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup plain Greek yogurt

1 tbsp ghee

1 slice sourdough bread

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground turmeric

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and turmeric until the mixture is smooth and pale yellow.

• 2

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

• 3

  Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges just begin to set.

• 4

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 5

  Continue cooking slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist.

• 6

  While the eggs finish, toast the sourdough bread until golden and crisp.

• 7

  Remove the skillet from the heat and fold in the fresh minced chives.

• 8

  Serve the creamy scrambled eggs immediately over the warm toasted sourdough.