NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

2 cups baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and combined.

• 2

  Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the bottom of the pan evenly.

• 3

  Add the baby spinach to the skillet and sauté for about 1 minute until it is just wilted and bright green.

• 4

  Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds to allow the bottom to set.

• 5

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

• 6

  When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top and gently fold one last time.

• 7

  Remove the skillet from the heat immediately to prevent overcooking and serve alongside a slice of toasted sprouted grain bread.