NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 tsp grass-fed ghee

1 slice sprouted grain bread

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until completely smooth and no streaks of yogurt remain.

• 2

  Heat a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the bottom of the pan.

• 3

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

• 4

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

• 5

  Continue cooking over low heat, stirring occasionally, for 3-4 minutes until the eggs are mostly set but still look slightly moist and custardy.

• 6

  While the eggs cook, toast the sprouted grain bread until golden and crisp.

• 7

  Remove the skillet from the heat immediately to prevent overcooking.

• 8

  Top the toasted bread with the scrambled eggs and garnish generously with the chopped fresh chives.