NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 large egg

0.25 cup plain Greek yogurt

1 tbsp ghee

1 oz feta cheese

1 cup baby spinach

0.25 cup cherry tomatoes

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

PREPARATION

• 1

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

• 2

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

• 3

  Add the cherry tomatoes and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is just wilted and the tomatoes are softened.

• 4

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to allow the bottom to set.

• 5

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

• 6

  While the eggs are still slightly wet, sprinkle in the chopped fresh chives, parsley, and crumbled feta cheese.

• 7

  Continue to fold the eggs gently for another minute until they are set but still appear moist and glistening.

• 8

  Remove from heat immediately and transfer to a plate, topping with the sliced avocado before serving.