NUTRITION

SERVINGS

INGREDIENTS

1.25 cup liquid egg whites

1 large egg

0.25 whole avocado

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 cup diced tomato

1 tbsp diced red onion

1 tsp lime juice

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, prepare the salsa by combining the diced tomato, diced red onion, lime juice, and a pinch of sea salt and pepper.

• 2

  Dice the avocado and gently fold it into the tomato mixture, then set aside.

• 3

  In a separate bowl, whisk together the liquid egg whites and the whole egg until well combined and slightly frothy.

• 4

  Heat the olive oil in a non-stick skillet over medium heat.

• 5

  Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

• 6

  Pour the egg mixture over the spinach and season with the remaining sea salt and black pepper.

• 7

  Using a spatula, gently stir the eggs until they are fully cooked through and fluffy.

• 8

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

• 9

  Plate the egg scramble alongside the toast and top the eggs generously with the fresh avocado salsa.