NUTRITION

SERVINGS

INGREDIENTS

1.5 cup liquid egg whites

1 large egg

0.5 tbsp ghee

1 cup baby spinach

1 cup fresh raspberries

1 tsp lemon zest

1 tbsp hemp hearts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites and the whole egg until the mixture is frothy and well combined.

• 2

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 3

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

• 4

  Pour the egg mixture into the skillet over the spinach and season with sea salt and black pepper.

• 5

  Using a silicone spatula, gently push the eggs from the edges toward the center, allowing them to form soft, fluffy curds until just set.

• 6

  In a small bowl, gently toss the fresh raspberries with the lemon zest until evenly coated.

• 7

  Transfer the scramble to a plate, top with the zesty raspberries, and sprinkle with hemp hearts before serving.