NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

1 tbsp chives

1 tbsp parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

1 cup baby spinach

1 oz feta cheese

1 slice sourdough bread

PREPARATION

• 1

  In a medium bowl, whisk together the large eggs and egg whites until the mixture is uniform and slightly frothy.

• 2

  Finely mince the fresh chives and parsley, then set them aside for the final fold.

• 3

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

• 4

  Add the baby spinach to the pan and sauté for about 1 minute until it is just wilted.

• 5

  Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds to begin setting.

• 6

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

• 7

  Continue cooking over low heat, stirring occasionally, until the eggs are mostly set but still look slightly moist.

• 8

  Fold in the fresh herbs, sea salt, black pepper, and crumbled feta cheese, then remove the pan from the heat immediately.

• 9

  Toast the sourdough bread until golden and serve the herb-flecked eggs piled high on top or on the side.