NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.75 cup nonfat Greek yogurt

1 slice sourdough bread

0.5 tbsp ghee

1 tsp lemon zest

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt and lemon zest until the mixture is smooth and aerated.

• 2

  Place the sourdough slice in a toaster or under a broiler until it is golden brown and crisp on both sides.

• 3

  In a medium mixing bowl, whisk the whole eggs and egg whites with sea salt and black pepper until well combined.

• 4

  Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the eggs toward the center to create soft, pillowy curds.

• 6

  Spread the zesty lemon yogurt mixture evenly across the surface of the toasted sourdough.

• 7

  Layer the soft-scrambled eggs on top of the yogurt spread and garnish with fresh chives and red pepper flakes.