NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 oz feta cheese

1 tsp ghee

2 cup baby arugula

0.25 cup red onion

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small oven-safe skillet, melt the ghee over medium heat and sauté the finely diced red onion and minced garlic until fragrant and translucent.

• 3

  In a small mixing bowl, whisk together the liquid egg whites and non-fat Greek yogurt until the mixture is smooth and combined.

• 4

  Pour the yogurt and egg white mixture into the skillet over the onions and garlic.

• 5

  Carefully crack the three whole eggs into the skillet, spacing them out evenly across the surface.

• 6

  Sprinkle the crumbled feta cheese, sea salt, black pepper, and red pepper flakes over the top of the eggs.

• 7

  Place the skillet in the oven and bake for 12-15 minutes, or until the whites are set but the yolks remain slightly jammy.

• 8

  While the eggs bake, toss the baby arugula with the lemon juice in a bowl until lightly coated.

• 9

  Remove the skillet from the oven and top the warm eggs with the fresh, zesty arugula salad before serving.