NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

1 tbsp ghee

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  In a medium mixing bowl, crack the whole eggs and add the liquid egg whites and Greek yogurt.

• 2

  Whisk the egg mixture vigorously for at least 60 seconds until completely smooth and slightly aerated.

• 3

  Heat a non-stick skillet over low-medium heat and add the ghee, swirling to coat the bottom of the pan.

• 4

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.

• 5

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

• 6

  Continue to cook 'low and slow,' moving the eggs occasionally to prevent browning; the goal is a creamy, custard-like texture.

• 7

  When the eggs are about 80% cooked, sprinkle in the crumbled feta cheese and chopped fresh chives.

• 8

  Gently fold the cheese and herbs into the eggs for another 30 seconds, then remove the pan from the heat while the eggs still look slightly wet.

• 9

  Season with sea salt and black pepper, and serve immediately alongside a fresh bed of baby spinach.