NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 tbsp pumpkin seeds

1 tsp ground flax seeds

1 tsp chia seeds

1 tsp ghee

1 cup baby spinach

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 2

  Melt the ghee in a non-stick skillet over medium-low heat, ensuring the surface is evenly coated.

• 3

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

• 4

  Pour the egg mixture into the skillet and let it sit for 20 seconds before gently pushing the curds with a spatula to create a light, airy texture.

• 5

  While the eggs cook, toast the sprouted grain bread until golden brown.

• 6

  Once the eggs are set but still moist, remove from the heat and transfer to a plate alongside the toast.

• 7

  Sprinkle the pumpkin seeds, ground flax seeds, and chia seeds over the scrambled eggs for a nutty finish.