NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tsp ghee

1 slice sprouted grain bread

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Place a non-stick skillet over medium-low heat and add the baby spinach with a splash of water, sautéing until wilted, then remove from the pan and set aside.

• 3

  Wipe the skillet clean and melt the ghee over low heat, ensuring the surface is evenly coated.

• 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 low and slow, stirring occasionally, until the eggs are soft and custardy but no longer liquid.

• 6

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

• 7

  Fold the fresh chopped chives into the eggs just before removing from heat to preserve their bright flavor.

• 8

  Pile the creamy scrambled eggs and sautéed spinach onto the toast and serve immediately.