NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 tbsp ghee

1 slice sprouted grain bread

1 tbsp fresh chives

0.5 cup baby spinach

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.

• 2

  Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the pan.

• 3

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

• 4

  Pour the egg mixture into the skillet and let it sit for 20 seconds until the edges begin to set.

• 5

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

• 6

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

• 7

  Just before the eggs are fully set, fold in the fresh chives and remove from heat.

• 8

  Serve the velvety scrambled eggs immediately over the toasted bread.