NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz smoked salmon

1 tbsp grass-fed butter

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-low heat and melt the grass-fed butter, swirling to coat the bottom of the pan.

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then push to one side.

• 4

  Pour the egg mixture into the skillet and let it sit for 20 seconds until the edges begin to set.

• 5

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

• 6

  When the eggs are nearly set but still look slightly wet, fold in the chopped smoked salmon, minced chives, and minced parsley.

• 7

  Remove from heat immediately to allow the residual heat to finish cooking the eggs for a creamy, delicate texture.