NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup baby spinach

1 oz feta cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 cup brewed coffee

1 tbsp collagen peptides

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is frothy and well-aerated.

• 2

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

• 3

  Add the fresh baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.

• 4

  Pour the egg mixture into the pan and let it sit undisturbed for 30 seconds until the edges begin to set.

• 5

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

• 6

  Sprinkle the crumbled feta cheese, sea salt, and black pepper over the eggs while they are still slightly wet.

• 7

  Continue to fold the eggs gently for another 30-60 seconds until they are cooked through but still moist, then remove from heat.

• 8

  Prepare your brewed coffee and stir in the collagen peptides until they are completely dissolved and the coffee is smooth.

• 9

  Serve the warm scrambled eggs on a plate immediately alongside the hot collagen coffee.