NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

3 oz nitrate-free deli turkey breast

0.5 whole sprouted grain English muffin

0.5 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh chives

1 tbsp fresh flat-leaf parsley

1 tbsp plain nonfat Greek yogurt

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Split the sprouted grain English muffin and toast until the edges are golden and firm.

• 2

  In a small bowl, whisk together the whole eggs, egg whites, chopped chives, parsley, sea salt, and black pepper.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.

• 4

  Pour the egg and herb mixture into the skillet with the spinach, stirring gently until the eggs are fluffy and fully set.

• 5

  Spread the plain Greek yogurt onto the bottom half of the toasted English muffin.

• 6

  Layer the deli turkey breast onto the muffin base, followed by the herb-scrambled eggs.

• 7

  Top with the remaining muffin half and serve immediately while warm.