NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 large egg

0.5 cup non-fat Greek yogurt

0.25 whole avocado

1 slice sourdough bread

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, the whole egg, and the Greek yogurt until completely smooth and aerated.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the baby spinach until it is just wilted.

• 3

  Pour the egg and yogurt mixture into the skillet, seasoning immediately with the sea salt and black pepper.

• 4

  Using a silicone spatula, gently fold the eggs from the edges toward the center, cooking until soft and creamy curds form.

• 5

  Toast the sourdough bread until golden and slice the avocado into thin, even wedges.

• 6

  Transfer the scramble to a plate alongside the toast, topping the eggs with the avocado wedges and a sprinkle of fresh chives.