NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 large egg

1 slice low-fat cheddar cheese

1 cup fresh spinach

1 whole sprouted grain English muffin

1 tsp ghee

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the liquid egg whites, whole egg, sea salt, and black pepper until the mixture is uniform.

• 3

  Melt the ghee in a non-stick skillet over medium heat, swirling to coat the surface.

• 4

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

• 5

  Pour the egg mixture into the skillet over the spinach and let it sit for 20 seconds before stirring gently with a spatula.

• 6

  Continue to cook and fold the eggs until they are fluffy and almost fully set.

• 7

  Place the slice of low-fat cheddar cheese over the eggs, cover the pan with a lid for 30 seconds to melt the cheese, then remove from heat.

• 8

  Scoop the cheesy egg and spinach scramble onto the toasted muffin base and top with the remaining muffin half.