NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

2 tbsp non-fat Greek yogurt

1 tbsp grass-fed ghee

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

1 tsp extra virgin olive oil

PREPARATION

• 1

  In a medium bowl, vigorously whisk the eggs, liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely uniform and slightly frothy.

• 2

  Heat a small skillet over medium heat with the extra virgin olive oil; add the baby spinach and sauté until just wilted, then remove from the pan and set aside.

• 3

  Wipe the skillet clean and return it to the stove over low heat, adding the grass-fed ghee to melt slowly without browning.

• 4

  Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the curds from the edges toward the center.

• 5

  Continue cooking over low heat, stirring frequently but gently, until the eggs are set but still look moist and custardy.

• 6

  Remove from heat immediately, fold in the fresh chives, and serve alongside the sautéed spinach for a protein-packed, clean-eating breakfast.