NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 slice sprouted raisin bread

1 tsp ghee

1 cup baby spinach

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place a non-stick skillet over medium heat and melt half of the ghee, swirling to coat the bottom.

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then transfer the spinach to a plate.

• 4

  Add the remaining ghee to the same skillet and reduce the heat to medium-low.

• 5

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

• 6

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

• 7

  When the eggs are nearly cooked through but still look slightly moist, sprinkle the shredded cheddar cheese over the top and fold gently to incorporate.

• 8

  Toast the sprouted raisin bread until golden and slightly crunchy.

• 9

  Serve the golden scrambled eggs immediately alongside the wilted spinach and the warm raisin toast.