NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 slice sourdough bread

2 oz smoked turkey breast

1 cup baby spinach

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform.

• 2

  Heat the ghee in a non-stick skillet over medium heat.

• 3

  Add the diced turkey breast and baby spinach to the skillet, sautéing for about 2 minutes until the spinach is wilted and the turkey is warmed through.

• 4

  Reduce the heat to medium-low and pour the egg mixture into the skillet with the turkey and greens.

• 5

  Using a silicone spatula, gently fold the eggs from the outer edges toward the center, creating soft, creamy curds.

• 6

  While the eggs cook, toast the sourdough bread until it reaches a perfect golden-brown crunch.

• 7

  Remove the skillet from the heat while the eggs are still slightly moist to ensure a velvety texture and prevent overcooking.

• 8

  Plate the scrambled eggs immediately next to the toast and garnish with freshly chopped chives.