NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

2 tbsp nutritional yeast

1 tbsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground turmeric

PREPARATION

• 1

  In a medium mixing bowl, whisk together the large eggs, liquid egg whites, nutritional yeast, ground turmeric, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 2

  Place a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated as it melts.

• 3

  Add the baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted.

• 4

  Lower the heat slightly and pour the egg mixture into the skillet over the spinach.

• 5

  Allow the eggs to cook undisturbed for 30 seconds to set the bottom, then use a silicone spatula to gently push the cooked edges toward the center.

• 6

  Continue to fold the eggs slowly and gently to create large, soft curds, ensuring they remain moist and do not overcook.

• 7

  Once the eggs are mostly set but still appear slightly damp, remove the skillet from the heat to let the residual heat finish the cooking process.

• 8

  Transfer the golden scramble to a plate and serve immediately while hot.