NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

1 tsp ghee

2 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

2 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a small skillet over medium heat, add the baby spinach and lemon juice, and sauté until just wilted, then set aside.

• 3

  Toast the sprouted grain bread until golden and crisp.

• 4

  In a non-stick skillet over low-medium heat, melt the ghee and swirl to coat the pan.

• 5

  Pour the egg mixture into the skillet and let sit for 30 seconds before using a silicone spatula to gently push the curds from the edges toward the center.

• 6

  Continue cooking slowly, folding the eggs gently until they are mostly set but still look moist.

• 7

  Remove the skillet from the heat, fold in the fresh chives, and serve immediately with the sautéed spinach and toast.