NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1.5 cups liquid egg whites

0.5 cup plain non-fat Greek yogurt

1 tbsp ghee

1 oz feta cheese

1 cup fresh baby spinach

1 slice sprouted grain bread

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth and combined.

• 2

  Heat a large non-stick skillet over medium-low heat and add half of the ghee to coat the surface.

• 3

  Add the fresh baby spinach to the skillet and sauté briefly until just wilted, then remove the spinach from the pan and set it aside.

• 4

  Wipe the skillet clean if necessary, melt the remaining ghee, and pour in the egg mixture.

• 5

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

• 6

  When the eggs are nearly set but still slightly moist, fold in the crumbled feta, fresh chives, and fresh parsley.

• 7

  Serve the herb-flecked eggs immediately alongside the sautéed spinach and a slice of toasted sprouted grain bread.