NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cremini mushrooms

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 2

  Add the sliced cremini mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown.

• 3

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.

• 4

  In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 5

  Reduce the heat to medium-low and pour the egg mixture over the mushrooms.

• 6

  Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 7

  When the eggs are nearly set but still slightly wet, remove the pan from the heat and gently fold in the non-fat Greek yogurt until creamy.

• 8

  Toast the sprouted grain bread until crisp.

• 9

  Serve the scramble immediately, topped with fresh chives and parsley, alongside the toasted bread.