NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 tsp ghee

1 cup fresh strawberries

1 slice sprouted grain bread

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a medium glass bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.

• 2

  Whisk in the sea salt and black pepper to ensure even seasoning throughout the eggs.

• 3

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling the pan to coat the surface as it melts.

• 4

  Pour the egg mixture into the center of the skillet and let it sit undisturbed for about 30 seconds to begin setting.

• 5

  Using a silicone spatula, gently push the cooked outer edges toward the center, allowing the liquid egg to flow into the empty spaces.

• 6

  Continue this gentle folding process until the eggs are just set but still look moist and tender.

• 7

  Remove the skillet from the heat immediately to prevent overcooking from residual heat.

• 8

  Toast the sprouted grain bread until golden brown and slice the fresh strawberries into halves or quarters.

• 9

  Plate the pan-seared eggs alongside the warm toast and the fresh berries for a clean, nutrient-dense meal.