NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup sliced cremini mushrooms

0.5 cup diced red bell pepper

1 cup fresh baby spinach

1 tbsp grass-fed ghee

0.5 oz crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs and liquid egg whites until the mixture is well combined and slightly frothy.

• 2

  Heat the grass-fed ghee in a large non-stick skillet over medium heat until melted and coating the pan.

• 3

  Add the sliced cremini mushrooms and diced red bell pepper to the skillet, sautéing for 5 to 6 minutes until the mushrooms are golden brown and the peppers are tender.

• 4

  Add the fresh baby spinach to the pan and stir for about 1 minute until the leaves are just wilted.

• 5

  Reduce the heat to medium-low and pour the egg mixture directly over the sautéed vegetables.

• 6

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

• 7

  When the eggs are nearly set but still appear slightly moist, sprinkle the sea salt, black pepper, and crumbled feta cheese over the top.

• 8

  Gently fold the scramble one last time to incorporate the cheese, then remove from the heat and serve immediately while hot.