NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

2 slice sourdough bread

2 stalk green onions

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, egg whites, and Greek yogurt until the mixture is smooth and no white streaks remain.

• 2

  Finely slice the green onions, separating the white and light green parts from the dark green tops.

• 3

  Place the sourdough slices in a toaster or under a broiler until golden brown and crisp.

• 4

  Heat the ghee in a non-stick skillet over medium-low heat. Add the white and light green parts of the onions and sauté for 1 minute until fragrant.

• 5

  Pour the egg mixture into the skillet. Let it sit for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center.

• 6

  Continue cooking low and slow, folding the eggs gently to create large, soft curds.

• 7

  When the eggs are nearly set but still look slightly wet, stir in the dark green onion tops, sea salt, and black pepper.

• 8

  Remove from heat immediately and pile the scrambled eggs onto the toasted sourdough slices.