NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

2 slices whole wheat bread

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 2

  Place the whole wheat bread slices in a toaster and toast until they reach your desired level of golden brown crispness.

• 3

  Heat a non-stick skillet over medium-low heat and add the ghee, allowing it to melt and coat the bottom of the pan.

• 4

  Add the fresh baby spinach to the skillet and sauté for approximately 1 minute, or until the leaves are just wilted.

• 5

  Pour the egg mixture into the skillet over the spinach and let it sit undisturbed for about 30 seconds to set the bottom.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

• 7

  Continue cooking and folding gently for 2-3 minutes until the eggs are cooked through but still moist and creamy.

• 8

  Transfer the scrambled eggs to a plate, place the toasted bread on the side, and garnish with freshly chopped chives before serving.