NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain bagel

2 large eggs

0.5 cup liquid egg whites

0.5 cup eggplant

0.25 cup red onion

0.25 cup non-fat Greek yogurt

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

PREPARATION

• 1

  Slice the eggplant into thin rounds and thinly slice the red onion.

• 2

  Heat avocado oil in a non-stick skillet over medium heat; add eggplant and onion, sautéing until the eggplant is tender and the onions are golden brown.

• 3

  In a small bowl, whisk together the whole eggs and egg whites with half of the salt, pepper, and garlic powder.

• 4

  Push the vegetables to one side of the pan and pour the egg mixture into the other side, scrambling gently until just set.

• 5

  Toast the sprouted bagel until the edges are crisp and golden.

• 6

  In a small ramekin, mix the Greek yogurt with the remaining salt, pepper, garlic powder, and minced chives.

• 7

  Spread the herb yogurt onto both halves of the toasted bagel, then layer the egg and vegetable mixture inside to serve.