NUTRITION

SERVINGS

INGREDIENTS

4 large egg whites

1 large egg

4 oz smoked salmon

1 slice sprouted grain bread

1 tsp grass-fed ghee

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Whisk the egg whites and whole egg in a bowl with sea salt and black pepper until well combined.

• 2

  Heat a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the pan.

• 3

  Pour the egg mixture into the skillet and let sit for 30 seconds before gently pushing the curds with a spatula.

• 4

  Continue cooking slowly, folding in the fresh chives and parsley just before the eggs are fully set for a creamy finish.

• 5

  Toast the sprouted grain bread until golden and place on a plate with the smoked salmon and fresh baby spinach.

• 6

  Serve the warm herb scrambles immediately alongside the salmon and toast.