NUTRITION

SERVINGS

INGREDIENTS

1.25 cup egg whites

1 large egg

0.25 cup plain Greek yogurt

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, whole egg, and Greek yogurt until the mixture is completely smooth and slightly frothy.

• 2

  Finely mince the fresh chives and parsley, then stir them into the egg mixture along with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.

• 4

  Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until the skins begin to blister and soften.

• 5

  Add the baby spinach to the pan and toss with the tomatoes until just wilted, which should take about 1 minute.

• 6

  Pour the egg and herb mixture into the skillet, letting it set for 15 seconds before gently folding with a silicone spatula.

• 7

  Continue to cook over low heat, stirring occasionally and gently, until the eggs are soft and creamy but fully set.

• 8

  While the eggs finish cooking, toast the sprouted grain bread until golden brown and warm.

• 9

  Plate the herb scramble immediately alongside the warm toast and serve while hot.