NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1.5 oz feta cheese

2 cup fresh baby spinach

0.25 cup red onion

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp garlic powder

PREPARATION

• 1

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

• 2

  Place a medium non-stick skillet over medium heat and add the ghee, swirling to coat the bottom of the pan.

• 3

  Add the finely diced red onion to the skillet and sauté for 2 to 3 minutes until softened and translucent.

• 4

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

• 5

  Lower the heat to medium-low and pour the egg mixture into the skillet, allowing it to sit undisturbed for 30 seconds to begin setting.

• 6

  Using a silicone spatula, gently push the eggs from the outer edges toward the center to create large, soft curds.

• 7

  Sprinkle the crumbled feta cheese over the eggs while they are still slightly wet.

• 8

  Continue to fold the eggs gently for another 1 to 2 minutes, then remove the pan from the heat while the eggs still look slightly moist to ensure a creamy finish.