NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

0.25 cup plain non-fat Greek yogurt

1.5 oz feta cheese

2 cups baby spinach

1 tsp ghee

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Mince the garlic clove and set aside.

• 2

  In a medium mixing bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and the yogurt is fully incorporated.

• 3

  Heat the ghee in a large non-stick skillet over medium heat.

• 4

  Add the minced garlic and baby spinach to the skillet, sautéing for about 1-2 minutes until the spinach is completely wilted.

• 5

  Lower the heat to medium-low and pour the egg mixture into the skillet over the spinach.

• 6

  Using a silicone spatula, gently push the eggs from the outer edges toward the center to create soft, creamy curds.

• 7

  Once the eggs are mostly set but still look slightly moist, sprinkle the crumbled feta cheese over the top and gently fold it in.

• 8

  Remove the skillet from the heat immediately to prevent overcooking and serve the scramble while warm.