NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

2 oz Smoked salmon

1 tsp 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

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

• 2

  Finely mince the fresh chives and parsley, and tear the smoked salmon into small, bite-sized pieces.

• 3

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

• 4

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then season with the sea salt and black pepper.

• 5

  Pour the egg mixture into the skillet and let it sit for 20 seconds before gently pushing the eggs with a silicone spatula to create soft curds.

• 6

  When the eggs are nearly set but still look moist, fold in the smoked salmon, fresh chives, and parsley.

• 7

  Remove from heat immediately to prevent overcooking and serve warm.