NUTRITION

SERVINGS

INGREDIENTS

3 large Pasture-raised eggs

0.75 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

1 tsp Grass-fed ghee

1 tbsp Fresh chives

1 cup Baby spinach

0.25 whole Avocado

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the pasture-raised eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 2

  Place a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.

• 3

  Add the baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.

• 4

  Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for 30 seconds to begin setting.

• 5

  Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft folds.

• 6

  Continue to cook slowly, stirring occasionally, until the eggs are mostly set but still appear slightly moist and glossy.

• 7

  Remove the skillet from the heat immediately to prevent overcooking.

• 8

  Transfer the scramble to a plate and garnish with the fresh chives and sliced avocado before serving.