NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.75 cup Egg whites

0.25 cup Plain Greek yogurt

1 oz Feta cheese

2 cup Fresh baby spinach

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Sourdough bread

PREPARATION

• 1

  In a medium glass bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly aerated.

• 2

  Heat the ghee in a medium non-stick skillet over medium-low heat until melted and shimmering.

• 3

  Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted and bright green.

• 4

  Pour the egg mixture over the spinach and let it sit for 30 seconds to set the bottom, then use a silicone spatula to gently push the eggs toward the center, creating soft curds.

• 5

  When the eggs are nearly set but still moist, sprinkle the crumbled feta cheese over the top and fold gently one last time before removing from heat.

• 6

  Toast the sourdough bread until crisp and serve immediately alongside the creamy scrambled eggs.