NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 oz feta cheese

1 cup fresh baby spinach

0.25 cup cherry tomatoes

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

0.25 whole avocado

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites and non-fat Greek yogurt until the mixture is completely smooth and slightly frothy.

• 2

  Heat the olive oil in a non-stick skillet over medium-low heat and add the cherry tomatoes, sautéing for 2 minutes until they begin to soften.

• 3

  Add the baby spinach to the skillet and cook for 1 minute until just wilted, then pour in the egg white and yogurt mixture.

• 4

  Gently fold the eggs with a silicone spatula, cooking slowly to maintain a soft, pillowy texture without browning.

• 5

  Stir in the crumbled feta cheese, chopped chives, and parsley just before the eggs are fully set.

• 6

  Season with sea salt and black pepper, then serve immediately over a piece of toasted sprouted grain bread topped with sliced avocado.