NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tsp ghee

1 tbsp nutritional yeast

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, non-fat Greek yogurt, nutritional yeast, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 2

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

• 3

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

• 4

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.

• 5

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

• 6

  Continue to fold the eggs gently for 2-3 minutes, ensuring they stay moist and do not brown.

• 7

  Just before the eggs are fully cooked, sprinkle in the fresh chives and fresh parsley, folding once more to incorporate.

• 8

  Remove from heat while the eggs still look slightly wet, as they will continue to cook on the plate.

• 9

  Serve the scrambled eggs immediately with a side of toasted sprouted grain bread.