NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.5 cup egg whites

1 ounce feta cheese

1 teaspoon ghee

1 cup baby spinach

1 tablespoon chives

1 tablespoon parsley

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

• 1

  In a medium mixing bowl, whisk together the 4 large eggs and liquid egg whites until the mixture is uniform and slightly frothy.

• 2

  Stir in the sea salt, black pepper, and half of the chopped chives and parsley.

• 3

  Place a non-stick skillet over medium-low heat and melt the ghee, ensuring the bottom of the pan is evenly coated.

• 4

  Add the baby spinach to the skillet and cook for approximately 60 seconds until just wilted, then transfer the greens to a small plate.

• 5

  Pour the egg mixture into the warm skillet and let it cook undisturbed for about 20 seconds.

• 6

  Use a silicone spatula to gently sweep the eggs from the outer edges toward the center, creating large, soft ribbons.

• 7

  Once the eggs are mostly set, sprinkle the crumbled feta cheese and the reserved wilted spinach over the top, folding gently to incorporate.

• 8

  Remove the pan from the heat while the eggs still look slightly glossy to prevent overcooking, then garnish with the remaining fresh herbs.