NUTRITION

SERVINGS

INGREDIENTS

1.5 cups egg whites

0.5 tsp vanilla extract

0.5 tsp ground cinnamon

1 tsp coconut oil

0.5 cup fresh raspberries

0.5 cup fresh blueberries

1 tbsp creamy almond butter

1 tbsp hemp seeds

1 pinch sea salt

PREPARATION

• 1

  In a medium bowl, whisk the egg whites with the vanilla extract, ground cinnamon, and a pinch of sea salt until the mixture is slightly frothy.

• 2

  Heat the coconut oil in a large non-stick skillet over medium-low heat until it is fully melted and coats the pan.

• 3

  Pour the egg white mixture into the skillet and let it sit undisturbed for about 30 seconds to allow the bottom to set.

• 4

  Using a silicone spatula, gently push the egg whites from the edges toward the center, creating soft and large curds.

• 5

  Continue cooking for 2 to 3 minutes, stirring occasionally, until the whites are opaque and just set but still tender.

• 6

  Transfer the scramble to a plate and let it rest for 3 to 5 minutes until it reaches room temperature.

• 7

  Top the scramble with fresh raspberries and blueberries, then drizzle the creamy almond butter over the top.

• 8

  Finish by sprinkling the hemp seeds over the dish for added texture and serve.