NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup plain non-fat Greek yogurt

0.75 cup russet potato

0.5 tbsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp chives

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the shredded russet potato in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

• 3

  In a medium mixing bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.

• 4

  Heat the ghee in an 8-inch oven-safe non-stick skillet over medium heat.

• 5

  Add the shredded potatoes to the skillet, pressing them down into an even layer to form a crust, and cook for 6 minutes until the bottom is golden and crispy.

• 6

  Stir the fresh baby spinach into the egg mixture and pour it carefully over the potato base in the skillet.

• 7

  Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set in the center and slightly puffed.

• 8

  Garnish with freshly chopped chives, slice into wedges, and serve immediately.