NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup Greek yogurt

1 tsp ghee

1 tbsp chives

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

1 cup baby spinach

0.25 whole avocado

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until completely combined and slightly frothy.

• 2

  Heat the ghee in a non-stick skillet over medium-low heat until shimmering and the pan is evenly coated.

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then transfer the greens to a serving plate.

• 4

  Pour the egg mixture into the same skillet and let it cook undisturbed for 20 seconds to allow the bottom to set.

• 5

  Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, pillowy curds.

• 6

  Once the eggs are mostly set but still look slightly wet, remove the pan from the heat and fold in the chopped chives.

• 7

  Toast the sprouted grain bread and top with the wilted spinach, the creamy scrambled eggs, and fresh avocado slices.