NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 slice sourdough bread

1 oz feta cheese

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Toast the sourdough bread in a toaster or under a broiler until it reaches a perfect golden-brown crispness.

• 2

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 3

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

• 4

  Add the baby spinach to the skillet and sauté for approximately 1 minute until it is just wilted and bright green.

• 5

  Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for 30 seconds to begin setting.

• 6

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

• 7

  When the eggs are nearly cooked through but still moist, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.

• 8

  Transfer the egg scramble onto the prepared sourdough toast and garnish with red pepper flakes before serving immediately.