NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

2 cups baby spinach

1 oz feta cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is light and frothy.

• 2

  Place a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan as it melts.

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

• 4

  Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds to begin setting.

• 5

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

• 6

  When the eggs are about 80% cooked and still appear slightly moist, sprinkle the crumbled feta cheese evenly over the top.

• 7

  Continue to gently fold the eggs for another 30-60 seconds until the cheese is warm and the eggs are fully set but still tender.

• 8

  Remove from heat immediately and serve on a warm plate to maintain the velvety texture.