NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

2 cup baby spinach

0.25 cup cherry tomatoes

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 well combined and slightly frothy.

• 2

  Heat a non-stick skillet over medium heat and add the ghee, swirling the pan to ensure the surface is evenly coated.

• 3

  Add the cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and the skins slightly blister.

• 4

  Toss in the baby spinach and cook for 1 minute, stirring frequently until the leaves are just wilted.

• 5

  Reduce the heat to medium-low and pour the egg mixture into the skillet over the vegetables.

• 6

  Using a silicone spatula, gently push the eggs from the outer edges toward the center, allowing the uncooked eggs to flow underneath and create soft curds.

• 7

  When the eggs are nearly set but still appear moist, sprinkle the crumbled feta cheese evenly over the top.

• 8

  Gently fold the cheese into the scramble and remove the skillet from the heat immediately to maintain a creamy texture.